This recipe is featured in Holiday Gift Guide: Gifts for the Serious Cook
- Servings 4
- 59 ml (¼ cup) Korean gochujang (hot red bean paste)
- 7.5 ml (1 ½ teaspoons) vegetable oil
- 5 ml (1 teaspoon) minced cilantro leaves
- 2 scallions, finely sliced
- .9 kg (2 pounds) boneless sirloin or flank steak, preferably partially frozen
- 78 ml (⅓ cup) soy sauce
- 118 ml (½ cup) sesame oil
- 22.5 ml (1½ tablespoons) sugar, or to taste
- 3 large garlic cloves, minced
- 7.5 ml (1½ teaspoons) coarsely ground or crushed black pepper
- 30 ml (2 tablespoons) beef-flavored paste or beef or veal demiglace
- Sesame seeds, for garnish
- Chopped cilantro leaves or sliced scallions, for garnish
- Romaine lettuce leaves, for serving
1. Prepare a hot grill. In a small bowl, combine the hot bean paste with vegetable oil, scallions, cilantro, and 22 ml (1 ½ tablespoons) water. Mix well and set aside.
2. Slice the meat diagonally, against the grain, into very thin (.3 cm/1/8 inch thick) slices. In a medium bowl, combine the soy sauce, sesame oil, sugar, garlic, pepper, and beef paste or demiglace. Adjust sugar to taste. Add the meat, toss to coat, and allow to rest at room temperature for 30 minutes.
3. Using tongs, arrange the meat strips on the hot grill. Sear them quickly, about 1 minute a side, then transfer to a platter. Cover and keep warm.
4. Garnish the platter with sesame seeds and cilantro or scallions. Serve with lettuce leaves for wrapping, with the bean sauce passed separately.