FROM SOIL2SERVICE
Korean culture has long prized beef as an important and respected ingredient. For many years, the consumption of beef was restricted to the upper class due to the value of the animal in agricultural production. It was more cost effective to use the animal for working a farm than to consume it. U.S. beef was banned in Korea until 2003. Beef is consumed in small amounts due to its high price and was considered a sign of wealth and prosperity. The Hanwoo breed of cattle is native to Korea and said to be the most rare and expensive in the world and only available in Korea.
Ingredients
- Vegetable oil for cooking
- Thin-sliced beef brisket
- Thick-sliced white onion
- Portable burner for the table
- High-quality sauté pan
- Tongs
- Cooked rice
- Crisp lettuce leaves (romaine or bibb)
- Dipping sauces
- Plates
- 1. Place 1 teaspoon salt and ½ teaspoon of ground pepper in a shallow dish. Fill the dish with sesame oil.
- 2. Place 3 tablespoons of doenjang and 1 tablespoon of gochujang in a bowl. Add 1 teaspoon honey and 1 teaspoon of sesame oil. Mix well.
- 3. Add 1 teaspoon of minced garlic, pinch of crushed red peppers, 1 teaspoon rice wine vinegar to 3 ounces of light soy sauce.
Preparation
When you are ready to sit down and enjoy this experience, place the burner in the middle of the table. Heat the sauté pan on medium heat. Give everyone at the table a plate with their own serving of rice. Place banchan (assorted side dishes) around the table along with the lettuce leaves.
Add a small amount of oil to the pan and heat on high. Place a few slices of onion in the pan and move around with the tongs to slightly flavor the oil. Add a few slices of beef to the pan and cook to your liking. Serve others first and allow them to experiment with flavor combinations. Place a small amount of rice into a lettuce leaf, top with cooked beef,, small amount of cooked onion, and dip in sauce of choice.
