GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Korean BBQ Beef
Simple, easy and full on flavour, is the only way to describe this dish. The traditional name is Bulgogi, meaning ‘fire-meat’ which derives from cooking in a searingly hot wok, pan or on the BBQ. Use beef, pork or tofu and also if you’re cooking for a crowd, chuck in some veggies.
Prep Time: 10 mins
Cook time: 15 mins
4 spring onions, finely chopped (keep white flesh for marinade, green for garnish)
100ml soy sauce
2 cloves garlic, crushed (or 1 tbsp jarred garlic)
2 tbsp sesame oil
600g beef / pork schnitzel (cubed firm Tofu), thinly sliced
1 heaped tbsp Jax Food Hax : Korean BBQ Spice Mash Up
1 tsp sesame seeds for garnish
drizzle of oil for cooking
To make the marinade, mix together the white of the onions, soy, garlic, sesame oil and add your finely sliced meat, or pour over your tofu.
Cover and chill for a minimum of 30 minutes or overnight if you have time.
Drizze oil in a wok, pan or BBQ plate, when searingly hot, cook the marinated meat in batches, tossing quickly to caramelise.
Serve garnished with extra sesame seeds and onion greens on some steamed rice or through noodles.
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…