Directions

For the Korean BBQ Steak

1. Blend the pear, Yeo’s Pure Sesame Oil, Lee Kum Kee Premium Soy Sauce, garlic, brown sugar, black pepper and spring onions in a food processor until smooth to make the marinade.
2. Put the beef steaks into a glass bowl, mix, coat and cover with marinade. Cover with plastic wrap and leave to marinate for 30 mins, or overnight in the fridge. Prepare all other elements while marinating the meat.
3. Prepare the serving salad by tossing the oak leaf lettuce, thinly sliced pear and spring onion batons in 2 tsp each of rice wine vinegar and Yeo’s Pure Sesame Oil.
4. Arrange on a serving plate to put the cooked meat on and set aside.

For the Grilled Yeon-Geun (Lotus Root)

1. Using a small pot, bring 3 cups of water and ½ cup vinegar to the boil. Place in sliced lotus root and cook for 3 mins to soften.
2. Refresh under cold water then drain. Set aside and allow them to cool until required for cooking on the BBQ.
3. Combine salt, coarse Korean pepper powder and sesame seeds and set aside. This is to sprinkle onto lotus root once cooked on the BBQ.

For the Cucumber Kimchi (Oi Kimchi)

1. Cut cucumber into 5cm batons and stand them up on the cut side. Cross slit them into quarters ⅔ of the way down.
2. Spread the cucumber slits and sprinkle with sea salt allowing it to get right inside. Put in an air tight container on the bench for 1 hr to allow the salt to penetrate as the cucumbers come to room temperature.
3. Chop and combine the kimchi and spring onion then add the chives and mix together.
4. Rinse the cucumbers in cool water to remove salt and shake dry.
5. Fill the cucumber slits with the kimchi mixture, place into an air tight container and set aside until served with the rest of the meal.

Cooking the BBQ

1. Heat the BBQ grill to medium-high heat.
2. Lightly coat lotus roots in sesame oil and add to the grill first as they will take longer to cook. Cook for about 2 mins.
3. Carefully lie the steak flat on the grill so they will cook evenly. Cook for about 3 mins.
4. Turn over lotus roots followed by the steak, and cook for a further minute or so. The meat will have deliciously caramelised grill marks and be very tender and the lotus root will be crispy.
5. Serve the BBQ beef on the pear salad, then individual serves of meat on boiled rice, with oi kimchi and grilled lotus roots as a side.
6. Top all with a sprinkle of the Korean red pepper, salt and sesame seed mix.