Korean BBQ with small dishes containing different vegetables and beef
For the meat
- 200 g Organic beef
- 0,5 small Pear peeled and grated
- 2 tbsp tamari
- 2 Garlic cloves minced
- 1-2 cm Fresh ginger peeled and grated
- 1 tsp Gochujang
For the spinach
- A big pack of Spinach
- 1,5 tbsp Tamari
- 1 tbsp Rice vinegar
For the mushrooms
- 7-8 medium sized Button mushrooms washed, rinsed and sliced
- 1 tbsp Tamari
- 2 tbsp Water
- 8 Lettuce leafs/crisp salad (or mix of both)
- 150 g Kimchi
- 5 Radishes thinly sliced
- 2 portions Rice
- 1 Scallion thinly sliced
Combine all ingredients for the marinade in a bowl.
Add the beef and let it rest in the sauce meanwhile you prepare the rest of the ingredients.
Cook the rice according to instructions.
Put in a small bowl when done.
Slice the radishes and put in a bowl.
Put the kimchi in a bowl.
Method for the spinach
Bring water to a boil in a big pot.
Turn off the water and add the spinach to the hot water. Leave in for 30-60 seconds.
Drain the spinach and rund under cold water.
Squeeze the spinach to remove excess water.
Combine spinach, tamari and rice vinegar in a bowl.
Method for the mushrooms
Preheat a nonstick pan over medium heat
Add the mushrooms and water and let it sauté until the water has steamed away.
Add the tamari and fry for another 1-2 minutes.
Method for the meat
Preheat a pan over medium/high heat with some olive oil.
fry the meat for 2-4 minutes on each side (depending on how rare you prefer your meat).
When done, slice the meat into thin slices.
Put in a bowl and garnish with the sliced scallion.