Marg Johnson’s Korean Beef Lettuce Cups
This dish uses Gochujang, a wonderful paste based on soy beans and chillies which is the basis of so many Korean dishes. It is also an excellent addition to many barbecue marinades or dressings and is freely available at Asian stores. It is best to start this recipe a day ahead for maximum flavour.
Serves – 4
- 600g Harvey Beef porterhouse steak
- ½ cup Gochujang
- 2 tsp sugar
- 2 tbsp light soy sauce
- 1 onion, very finely chopped
- ½ cup spring onions, chopped
- 2 tsp garlic, grated
- 2 tsp ginger, grated
- 2 tsp sesame oil
- 1 nashi pear or apple, peeled and grated
- 2 tbsp rice wine
- 2 tbsp vegetable oil
- 4 spring onions, cut into 5cm lengths
- 2 tbsp toasted sesame seeds
- 4 portions steamed rice
- ½ cup kimchi
- Soft lettuce leaves such as Cos lettuce
- Combine all ingredients from Gochujang down to and including the rice wine in a large bowl.
- Slice the meat into long, thin strips about 1cm wide and place into the bowl with the other ingredients.
- Leave to marinate for 2 hours minimum up to 24 hours.
- Heat a wok or pan with the vegetable oil till very hot and then add the marinated meat from the bowl to the pan.
- Spread the meat out for maximum contact with the pan and leave for thirty seconds.
- Lightly toss the meat around until lightly coloured and remove to a clean bowl and stir through the spring onions and sesame seeds.
- Place a small portion of the warm rice in the centre of the lettuce leaf and top it with a portion of kimchi.
- Roll up and eat in one mouthful if you can!