Chef's Recipe
/ Photographed by Choi Won-suk
Chef Kim Min-ji of Min's Kitchen, one of the two restaurants which showcased modern Korean dishes at the gourmet gala week organized by Creative Culinary Institute of Korea (CCIK) last month, shares her recipe for W readers.
Coordinated by Yun Suh-young, photographed by Choi Won-suk
Grilled beef coated in sticky rice powder
Basic ingredients:
Beef sirloin (sliced for bulgogi purposes) 600g, sesame leaf 150g, sticky rice powder 1/2 cup, cooking oil
Ingredients for beef seasoning:
Soy sauce 2T, sugar 1T, minced garlic 1/2 T, minced green onion 1/2 T, sesame oil 1/2 T, sesame 1t, ground pepper
Ingredients for mustard sauce:
Vinegar 5T, sugar 4T, mustard 2T, minced garlic 1T, salt 1t, soy sauce 1t
Recipe:
1. Cut sesame leaf into thin julienne slices and soak them in cold water
2. Cut beef into slices of 3mm thickness and marinate for 20 minutes in prepared seasoning. Coat the beef with sticky rice powder 3-4 slices at once.
3. Grill the sticky rice powder-coated beef in an oiled pan until it goes golden.
4. Place the beef on a plate. Remove the sesame leaf from the water, brush water off and place it with the beef. Add the mustard sauce.
Chef Kim Min-ji
Owner chef of Min's Kitchen
Writer of "Seasonal Korean course menu"
Lecturer at La Cuisine and Yido's cooking classes