KOREAN BEEF SKEWERS, A PUNCHY SALAD and SESAME SEEDS

METHOD

For the beef

In a bowl, whisk together the garlic, vinegar, soy sauce, sesame oil, brown sugar, gochujang and rapeseed oil to form a thick marinade. Set aside.

Dice the beef fillet tails into 2cm pieces and place in a clean bowl. Cover with half of the marinade and refrigerate for at least 4 hours, but preferably overnight. Place the remaining marinade in an air tight container in the fridge to be used for dressing the salad.

Once the meat has marinated, skewer it onto 4 skewers approximately
100g each. Leave the skewers out to reach room temperature.

Preheat your grill to 220c. When the grill is hot, place the skewers directly
under the heat and grill for 2-3 minutes on each side until the marinade has coloured to a deep brown. The meat should be perfectly pink. Remove the skewers and rest for 4 minutes.

For the salad

Wash and peel the carrot. Once the skin has been removed, continue to shave the carrot into ribbons with the peeler until you are left with the woody core and you can no longer peel safely Discard the core and place in a large salad bowl with the spring onions. Using the same peeler, shave large ribbons of cucumber into the bowl, being careful to stop peeling once you hit the seeds in the centre. Discard the seeds. Wash and roughly chop the lettuce, add this to the bowl with the carrot, spring onions and cucumber. Add the sesame seeds and the remaining beef marinade, which was set aside earlier, and toss together just prior to serving.

To serve

Once rested, serve your skewers with a generous handful of the salad, a sprinkle of toasted sesame seeds and a bowl of steamed rice or warm bao buns.