Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Sirloin - sliced across the

  2. Grain on the diagonal bias

  3. 1/2 teaspoon 2 1/2ml Sugar

  4. 1 tablespoon 15ml Korean red pepper paste (kochujang)

  5. 1/2 teaspoon 2 1/2ml Sesame oil

  6. 1 Green leaf lettuce

  7. Marinade

  8. 3 Garlic cloves - minced

  9. 3 Scallions - chopped

  10. 1 Onion - chopped

  11. 1/3 cup 78ml Soy sauce

  12. 2 tablespoons 30ml Sesame oil

  13. 2 teaspoons 10ml Honey

  14. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. With the back of a knife, pound each slice of beef lightly to tenderize it. In a bowl combine the marinade ingredients. The mixture should have thick consistency. Add the marinade to the meat and mix well with your hands, making sure each piece is coated. Cover with plastic and let sit for at least 1 hour.

  2. Cook the beef in one layer on a tabletop hibachi. The meat should be well done, and the outside caramelized.

  3. In a bowl, combine sugar and kochujang. Pour sesame oil over the mixture. Serve the beef with green leaf lettuce and the kochujang mixture.

  4. This recipe yields 4 servings.


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