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Discover the best of Korean barbecue with thin, tender slices of sweet, soy-marinated beef.

Prep Time    : 20  mins
Cook Time   : 1 hour

Servings      : 6


·         1 1/2 pink lady apples, washed
·         3 carrots, washed
·         3 onions
·         90g caster sugar
·         8cm piece ginger, roughly sliced
·         220ml light soy sauce
·         60g Chinese dried red dates (see note)
·         9 cloves garlic
·         2 teaspoons black peppercorns
·         800g piece beef sirloin
·         1 1/2 kiwifruit, peeled, quartered
·         3 teaspoons mirin (see note)
·         1 spring onion, cut into julienne (matchsticks)
·         30g pine nuts, roasted, chopped
·         1 butter lettuce or iceberg lettuce, washed, trimmed, leaves separated


1. Quarter unpeeled apples, carrots and 1 1/2 onions. Place in a large saucepan with sugar, ginger, 160ml (2/3 cup) soy sauce, dates, 6 garlic cloves, peppercorns and 2L water. Bring to the boil over high heat, then reduce heat to medium and simmer for 45 minutes or until liquid is reduced to 500ml (2 cups). Strain into a bowl, discard solids, then refrigerate for 10 minutes.
2.  Cut beef into 3mm-thick slices across the grain. Cut remaining 1 1/2 onions into quarters and process with kiwifruit, mirin and remaining 60ml (1/4 cup) soy sauce and 3 garlic cloves. Stir kiwifruit mixture into marinade base. Add beef, turn to coat, then cover and refrigerate for 12 hours or up to 2 days to marinate.
3. Heat a greased chargrill pan or barbecue over high heat. Drain beef mixture, then cook beef, in 6 batches, for 30 seconds each side or until charred and almost cooked. Transfer to a large plate.


·     Chinese dried red dates (jujube), have a mild spiced taste and are less sweet than (and unrelated to) the palm date. From Asian food shops. If unavailable, increase apples to 2.
·     Mirin, from supermarkets and Asian food shops, is sweet Japanese rice wine.
·         Allow an extra 12 hours or up to 2 days to marinate beef.
·     Scatter with spring onion and pine nuts, then serve with lettuce leaves, quick kimchi and pan-fried tofu.

Recipe from taste.com.au

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