Semi-roasted beef with Korean sauce. Recipe with a spicy point

A couple of weeks ago I attended a Korean cooking course at the Korean Cultural Center in Madrid and the other day they taught me how to make a delicious sauce, to accompany a classic recipe from their country, the bibimbap. With some simple spices and that tasty sauce, I have prepared this recipe for semi-veal with Korean sauce, a recipe with a spicy touch that will delight all meat lovers.

The idea is to eat the meat as if it were a cold cut, or if you prefer more cooked, lightly pass the steaks on the grill, after dressing them with this sauce. Although you see the reddish meat, it is cooked in the oven to make it roast beef, doing it at a low temperature to maintain the color of the meat. When serving it, we can bring an electric iron so that those who do not enjoy red meat can cook it more, to their liking.

Ingredients

For 6 people
  • Veal 1.5 kg
  • Spices to taste
  • Extra virgin olive oil 30 ml
  • Brown sugar 20 g
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons sesame oil
  • 2 tablespoons sesame seeds
  • Chive 1 tablespoon of the green part

How to Make Semi-Roasted Beef with Korean Sauce

Difficulty: medium
  • Total time 1 h 15 m
  • Elaboration 15 m
  • Cooking 1 hour
  • Repose 30 m

We begin by tracing a grid over the fat part of the veal. I have used a tapilla, making some shallow cuts so that they hardly reach the meat. We can make them at a distance of 1 cm each cut from the previous one and then trace perpendicular cuts to make the grid. Mix the spices and brown sugar in a bowl. Once the cuts are made, lightly varnish the meat with olive oil and add the spice mixture, rubbing with your hand so that it is impregnated on the outside.

Sprinkle with a little chilli powder and place it in a baking dish. We cook it at 150º for 1 hour. When finished, it is very important to wrap the meat in aluminum foil and let it rest for about 30 minutes. Thus the juices recirculate and settle, leaving the meat tender and juicy. When it is cold, it can already be cut into thin fillets, like cold cuts.

To make the sauce, we mix the soy with the water and the cornstarch, (if you don't have it you can substitute it with a tablespoon of honey). Add the sesame oil and sesame seeds and cut the green part of a chive very finely. We mix everything by whisking with a fork for a couple of minutes and serve it in a bowl so that everyone can dress their meat portions.

I love it like that, with the meat very red but very tender, just adding a teaspoon of the resulting sauce on top. My wife, however, prefers to run her steak even if it is no more than half a minute on the griddle or the frying pan, and then season it when it has changed color.

Tasting

This recipe for semi-roasted beef with Korean sauce is excellent for group meals when everyone is making the meat to taste. You can even serve it whole as in the photo, letting each one cut his piece. As a garnish, in addition to the sauce that gives this dish a special touch, I suggest an endive salad or a tomato salad with avocado and basil to accompany the meat.

Tags:  Fish Meats And Birds Vegetables And Legumes 

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