Korean Steak
From cyeoh 19 years ago
- 10 minutes to make
- Serves 6
This steak dish is originated from Korean and normally will be one of the Entrée in the menu. It is cover with a thin layer of juice which I personally think it is the best to serve with rice. The taste of Japanese sweet wine makes the dish even tastier to serve as main dish.
Ingredients
- 1/2 cup of soy sauce shopping list
- 2 pounds of cut Scotch fillet (chuck eye steaks preferred) shopping list
- 2 cloves of crushed garlic shopping list
- 2 tablespoons of sesame oil shopping list
- 2 1/2 tablespoons of sesame seeds shopping list
- 3 thinly sliced shallots shopping list
- 5 tablespoons of pure white sugar shopping list
- 5 tablespoons of Japanese sweet wine, (mirin) shopping list
How to make it
- First, mix the soy sauce, sesame seeds, garlic, shallots, sesame oil, and Japanese sweet wine in a small bowl. Then, add the meat with the mixed sauce to coat the steak. Cover the steak then refrigerate for 12 or 24 hours.
- Next, heat up the pan and fry the meat for 5 to 10 minutes or until it no longer looks pink. You are done now, and the delicious dish can either be served with salad or fried rice.
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