Beef rump Korean-style
Ingredients
• 1 beef rump
from the heifer
• Sesame oil
Korean Rub:
• 1/2 tsp salt
• 1 teaspoon sugar
• 2 tsp roasted sesame seeds
• 1 tsp Gochugaro
• 1 tsp doenjang
• 1 tsp Sogogi Dashida
Quick Kimchi:
• 300 g Chinese cabbage
• 2 tablespoons salt
• 1/2 carrot
• 1/2 spring onion
• 2 cloves of garlic
• 3 tbsp Korean
Chili flakes
• 2 tbsp soy sauce
• 1 tsp brown sugar
preparation
Trim the rump, rub it thinly with sesame oil and the Korean spice mix - salt, sugar, roasted sesame seeds, gochugaro (chili powder), sogogi dashida (seasoning powder) and doenjang (spice paste). In the meantime, prepare the grill for direct heat.
Grill the rump on both sides until crispy, with the grill directly over the embers. Switch the grill to indirect and cook the meat at around 150°C until it reaches an internal temperature of 52°C, let it rest for 10 minutes and then carve into slices around 1 cm thick. Serve with the quick kimchi.
Quick Kimchi: Cut Chinese cabbage into wedges, then cut into pieces about 3 x 3 cm in size. Cut the carrot into thin sticks and the spring onion into pieces. Mix with the salt and leave to stand for 30 minutes, then rinse well and drain. Press the garlic and stir until smooth with the chili flakes, soy sauce and sugar. Mix everything together, massage well with your hands for 2 minutes, fill into a clean, dry jar and store in the fridge.
Tip: Top with some toasted sesame seeds just before eating.
FIRE&FOOD Issue 2-2019
