Korean Pulkogi Marinated Beef

Peugeot equipment: Maestro pepper mill

For marinade:

• 80ml Tamari
• 30ml Kisoondo Jinjang Soy Sauce (If you can’t get a hold of Jinjang Soy Sauce, just use tamari. The jinjang we use is aged for 5 years in its urn, imparting a deeper meaty flavour, and a dark, rich consistency.)
• 120ml Mirin
• 1 Fuji Apple (Peeled, core removed, chopped)
• 1/2 Onion, chopped (Combine with apple and purée, then strain through chinois or cheesecloth)
• 3 clove Garlic, grated
• 1 tbsp Sake
• 2 tbsp Sesame Oil
• 2 tbsp Brown Sugar
• 1/2 tbsp Honey
• 10 grinds Black Peppercorns (10 grinds using the Peugeot peppermill.)
• 1 tsp ginger, Grated
• 350g Beef Sirloin (we used a 30 day-aged sirloin) shaved thin)
• After marinating: 2 tbsp Rapeseed Oil

Shitake Broth:

• 1.25l Water
• 1 piece Kombu (12cm)
• 6 Dried Shiitake Mushrooms
• 1/2 Onion (quartered)

Sauce:

• 1/3 cup Strained Sauce From Browned Pulkogi (strained sauce, pass through chinois without tapping)
• 2 tablespoon Mirin
• 120ml Shitake Broth (Or water)
• 2 tsp Jinjang Aged Soy Sauce, or Tamari

To Serve:

• 2 tbsp Sesame Oil (use roasted style)
• 3 Spring Onions, Sliced into 5cm Batons
• 2 Enoki Mushrooms, trimmed (Rip into 4 smaller bunches each)
• 40g Onion, sliced (handful of)
• 25g Spring Onions (Thinly sliced on a bias)
• 1/2 tsp Toasted Sesame Seeds

Prep Method:

1. Combine all marinade ingredients, up to beef (making sure to puree apple and onion together and strain).
2. Pour marinade over thinly sliced sirloin. With gloved hands, massage the marinade into the beef, separating the slices
3. and ensuring all the slices are fully saturated.
4. Let marinate overnight in the refrigerator covered.
5. The next day, get a sauté pan or non stick sauce pan hot with rapeseed oil and sauté the marinated meat so that it is brown and cooked through.
6. Drain over a bowl with a strainer, saving juices that will be used to make the sauce for pick up.

Shitake Broth Prep Method:

1. Soak the Kombu for 1 hour in the water.
2. Bring kombu, water, dried shiitakes and onion to a boil in a pot.
3. Once at a boil, remove kombu and simmer shiitakes and onions for another hour. Strain and chill.

How to make the sauce for serving:

1. To the drained sauce, add shitake broth, mirin and jinjang (or tamari).

To Serve:

1. Get a large non-stick saute pan hot with sesame oil, to where you se a bit of smoke. Add the sliced onions, enoki mushrooms and sear. Allow to cook until golden.
2. Add pulkogi meat and allow to warm up and get a little colour, while occasionally moving the items around in the pan with a heat resistant spatula or chopsticks.
3. Add in spring onion batons and ‘the sauce for serving’ and let sauce reduce a little (best added in 2 batches, pulkogi should look juicy, not dry).
4. Using the Peugeot Mill, grind 3-4 of Kampot black pepper and toss.
5. Plate onto two plates for sharing and garnish with thinly sliced spring onions and roasted sesame seeds.

This dish is usually paired with steaming hot short grain rice and a side of kimchi.