Nothing hints to spring quite like tender morsels of meat, gently smoke kissed, grilled to perfection.
10
Serves
1h
Prep
10m
Cook
Ingredients
Marinade
- 60ml light soy sauce
- 60ml mirin
- 120ml rice wine vinegar
- 50g gochujang
- 40g tomato paste
- 40ml maple syrup
- 500g flank steak – partially frozen for up to 2 hours, very thinly sliced
Dipping Sauce
- 50g soybean paste
(doenjang) - 20ml sesame oil
- 2 garlic cloves, crushed
- 20ml rice wine vinegar
Radishes
- 1/2 tsp caster sugar
- 1 tsp salt
- 60ml rice wine vinegar
- 3 radishes, thinly sliced or julienned
To serve
- 20g crushed
- roasted peanuts
- Micro coriander
- Lime
Method
If using wooden skewers, soak in water for 30 minutes before threading the meat.
1. To make the marinade
Whisk wet ingredients until well combined. Add the sliced beef, toss to coat well and set aside for 30 minutes. Thread the meat onto skewers, filling each skewer halfway. Keep the remaining marinade to baste the skewers while grilling.
2. To make the dipping sauce
Whisk together all ingredients, loosening with a little water if you prefer a thinner sauce.
3. To make the radishes
Dissolve the sugar and salt in 60ml warm water. Mix through the vinegar and pour over the radishes. Set aside.
4. To serve
Cook the skewers over a high heat, turning regularly, basting with leftover marinade until they are cooked to your liking. Serve with dipping sauce, radishes, peanuts, coriander and lime.
