Yukhoe육회(Korean Raw Marinated Beef)

Yukhoe is certainly not yuck nor a hoe although the thought of eating raw meat for some people can make them heave. I am not one of those people though as I have no qualms about eating raw meat, fish, eggs or anything else.

Yukhoe can be part of Bibimbap where it is slightly cooked in residual heat or as a standalone dish, often served with Nashi Pear. When I make it for Bibimbap, I usually make extra because I love this dish on its own, completely raw and delicious.

It’s best to buy the beef for this dish at your local butchers as they can advise you on the best cut of meat; just ask them for the freshest meat that is very lean and can be eaten raw. The beef needs to be thinly sliced so it’s best if the meat if half frozen so that it is easier to cut, if not just get your butcher to cut it as thinly as possible.

Ingredients

4 slices beef, thinly sliced and cut into strips

3 garlic cloves

1 1/2 Tbsp. light soy sauce

1 Tbsp. honey

1 Tbsp. pure sesame oil

1 Tbsp. toasted sesame seeds

Method

1 Pound garlic cloves in a pestle and mortar into a paste and add to the thinly sliced beef.yukhoee1

2 Marinate the beef with light soy sauce, honey, pure sesame oil and toasted sesame seeds. Mix well and enjoy.  You can eat it straightaway or make in advance. yukhoee2

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Dolsot Bibimbap 돌솥 비빔밥 (Korean Mixed Rice)

In its purest form, Bibimbap is basically as bowl of rice mixed with a variety of vegetables and from then on it can be as simple or elaborate as you like. White rice goes on the bottom and then a myriad of ingredients are placed on top and finally mixed together. Typical toppings can include seasoned beansprouts, carrots, spinach, cucumber, courgette, gosari (fern bracken), doraji (bellflower root) along with Gochujang, Yukhoe (marinated raw beef) and a raw egg yolk (or fried egg for those who are a bit hypochondriac).

The different colours present in Bibimbap is highly symbolic to the Korean psyche as it is a clear example of Obangsaek, a Korean philosophy which is meant to harmonise nature with the human body. There are five colours (blue or green, red, yellow, white & black) which form obangsaek representing the five cardinal directions (east, south, centre, west & north) and the five elements (wood, fire, earth, metal & water).

Sometimes, Bibimbap is cooked in a Dolsot (Hot stone pot) but it is not essential. I actually used a typical Spanish earthenware pot instead. The advantage of using a dolsot (or earthenware pot, maybe even works in a normal pot) is that the rice touching the pot will crisp up transform into Nurungji (누룽지), much like the highly prized Socarrat in a proper Spanish Paella.

Ingredients

2 cups cooked short grain rice (sushi rice is good)

Beansprouts

Spinach

1 carrot, cut into matchsticks

1 small cucumber, cut in half moons

Garlic, pounded

Toasted sesame seeds

Pure sesame oil

1 egg yolk

Yukhoe (optional)

1 Tbsp. Gochujang

1 spring onion, finely chopped (optional if you make Kongnamul Guk)

White pepper, to taste (optional if you make Kongnamul Guk)

Method 

1 Blanch spinach in boiling water and then rinse with cold water. Do not throw away the hot water. Season the blanched spinach with salt, 1 tsp garlic, 2 tsp pure sesame oil and some toasted sesame seeds. Reserve.bibimbap12 Cook beansprouts in a pot of boiling water from blanching the spinach for 10 minutes and make sure the lid is on as otherwise it can smell really bad. Once they have cooked, remove them and season with salt, 1 tsp garlic, 2 tsp pure sesame oil and some toasted sesame seeds. Optionally, you can leave some beansprouts in the water and make Kongnamul Guk (Beansprout Soup) to go with the Bibimbap. bibimbap23 Lightly fry  the carrot and then season with salt, 1 tsp garlic, 2 tsp pure sesame oil. Reserve.

4 Lightly fry the cucumber and then season with salt, 1 tsp garlic, 2 tsp pure sesame oil and sesame seeds. Reservebibimbap3Assembly:

1 Heat a dolsot (or earthenware pot) and then add 2 tsp. sesame oil and the cooked rice and flatten down. Arrange the beansprouts, spinach, carrots and cucumber in small bunches on top of the rice. Add the yukhoe, gochujang and place the egg yolk in the centre. Cook the dolsot on a medium heat for a few minutes. You should hear sizzling, this is where the Nurungji is achieved.

2 After a few minutes, mix everything well and dig in!  bibimbap4For the Kongnamul Guk (optional): 

Season the water from making the beansprouts with salt, white pepper and garnish with spring onions. Serve this soup alongside the Bibimbap if you wish. bibimbap5guk

Daeji Bulgogi 돼지불고기(Korean Spicy BBQ Pork Belly)

Gogigui (Korean BBQ) is a meat lovers paradise whereby a myriad of different meats are cooked on a BBQ placed in the centre of your table. It’s a great social gathering as each person can cook whatever meat their heart desires and to the doneness that they prefer. Typically, this meat is then slathered with ssamjang sauce and rolled in lettuce or perilla leaves; much like a Korean-style taco. The most popular gogigui meats include bulgogi (marinated beef sirloin), samgyeopsal (unmarinated pork belly), dak (chicken) and galbi (short ribs).

Today’s recipe is a variation of samgyeopsal and bulgogi. The meat used in this recipe is the same as samgyeopsal but instead of being plain it is marinated in a sauce similar to bulgogi but with an added kick of spiciness coming from a mixture of gochujang and gochugaru.

If you don’t have a BBQ set up you can still make this recipe and just cook it on a grill pan (or even a normal frying pan) on your kitchen stove or even in the oven.

Ingredients

750kg pork belly, thinly sliced

For the marinade:

6cm fresh ginger

6 garlic cloves

1 nashi pear, peeled and cored

2 Tbsp. honey

4 Tbsp. gochujang

1 Tbsp. gochugaru (Korean chilli flakes)

2 tsp. pure sesame oil

2 Tbsp. light soy sauce

Black pepper, to taste

2 spring onions, chopped

1 Tbsp. toasted sesame seeds

Method

1 Mince garlic and ginger in a food processor (or by hand) and then add nashi pear. Blend into a smooth puree and transfer into a large bowl.

2 To this bowl add honey, gochujang, gochugaru, pure sesame oil, light soy sauce, black pepper, spring onions and toasted sesame seeds. Mix well and then use this mixture to marinade the pork belly. Leave to rest for at least 30 minutes or preferably overnight.dsc01418_fotor_collageCook on a BBQ grill until lightly charred on each side.Optionally, you can roll the meat in a lettuce or perilla leaf with a dollop of Ssamjang and gobble up.daejibulgogi

Ssamjang 쌈장(Korean Wrapping Sauce)

Ssamjang is used primarily in Korean BBQ whereby a piece of meat is wrapped in lettuce (or perilla leaves if you can get your hands on them) along with a dollop of Ssamjang. It can also be used as a dip for crudites or even crisps (potato chips if you’re American).

Many people buy the prepared Ssamjang sauce from Asian supermarkets but it’s so damn easy to make so why not to do it yourself? The main ingredients include Gochujang and Doenjang which can be used in a myriad of other dishes should you have any left over so it’s not a waste to buy them. Try making my Doenjang Jjigae (Fermented Soybean Stew) or my Daeji Bulgogi (Korean Spicy BBQ Pork Belly) with whatever Doenjang and Gochujang you have left over from making Ssamjang.

Ingredients

2 Tbsp. Doenjang

1 1/2 Tbsp. Gochujang

2 Tbsp. honey

3 tsp. pure sesame oil

1/2 onion, finely diced

1 spring onion, diced

2 garlic cloves, minced

1 Tbsp. toasted sesame seeds

Method

Combine all ingredients and refrigerate until needed. It’s that easy! ssamjang