Servings: 4
Prep time: 5 minutes
Marinating time: 20 minutes
Cooking time: 10 minutes
Ingredients
Beef
- 500 g (1 lb) beef for fondue
- 30 ml (2 tablespoons) soy sauce
- 15 ml (1 tablespoon) fresh ginger, grated
- 1 clove garlic, minced
- 100 g (10 tablespoons) cornstarch
- 50 g (7 tablespoons) flour
- 2 ml (½ teaspoon) ground white pepper
- Vegetable oil, for cooking
Gochujang Sauce
- 60 ml (4 tablespoons) Gochujang
- 45 ml (3 tablespoons) honey
- 30 ml (2 tablespoons) soy sauce
- 30 ml (2 tablespoons) rice vinegar
- 2 cloves garlic, finely chopped
- 10 ml (2 teaspoons) toasted sesame oil
- 1 pinch ground white pepper
- 125 ml (½ cup) water
Sesame Cucumber Salad
- 4 Lebanese cucumbers, thinly sliced
- 45 ml (3 tablespoons) rice vinegar
- 15 ml (1 tablespoon) toasted sesame oil
- 10 ml (2 teaspoons) honey
- 15 ml (1 tablespoon) sesame seeds
- 2 green onions, thinly sliced
- Salt
To serve
- Cooked white rice
- Sesame seeds
- Thinly sliced green onions
Preparation
- In a bowl, combine the fondue beef, soy sauce, ginger, and garlic, and let marinate for 20 minutes.
- Meanwhile, in a bowl, combine the cucumbers, rice vinegar, sesame oil, honey, a pinch of salt, sesame seeds, and green onions. Set aside in the refrigerator.
- In a bowl, combine the cornstarch, flour, and white pepper. Lightly drain the beef, then coat it generously with the mixture. Shake off any excess mixture.
- In a hot skillet or wok over medium-high heat, heat 2.5 cm/1 in. of vegetable oil. Then fry the beef in small batches—to prevent the oil temperature from dropping too much—for about 2 to 3 minutes, until the beef is golden brown and crispy.
- Using a slotted spoon, remove the beef from the oil and place it on paper towels. Set aside.
- In another skillet, combine the gochujang, honey, soy sauce, rice vinegar, garlic, sesame oil, white pepper, and water, and bring to a boil.
- Then let it simmer for a few minutes, stirring occasionally, until the sauce reduces slightly and becomes glossy and thick.
- At the very last moment, add the crispy beef to the hot sauce and toss quickly to coat it thoroughly without overcooking it, so it stays crispy. Remove from the heat immediately.
- On each plate, arrange the rice, the crispy Gochujang beef, and the sesame cucumber salad, and top with sesame seeds and green onions.
