Korean BBQ

Cook time 15 minutes (+ marinating time)
Servings 4


1-2 tsp sesame oil
1 tbsp soy sauce
3cm piece of ginger, grated
1 tbsp gochujang (fermented Korean chili paste)
½ nashi pear, grated
200g rump steak, thinly sliced
200g pork belly, thinly sliced
6 shiitake mushrooms
3 spring onions, cut in half lengthways
1 large handful of bean sprouts, to serve
Dark soy, to serve
Kimchi, to serve
Steamed rice, to serve
1 head of butter lettuce, leaves separated

Korean BBQ


To make the marinade, blend together the sesame oil, soy sauce, ginger, gochujang and nashi pear.

Spread half of the marinade over the pork and the other half of the marinade over the beef and allow to marinate for at least 30 minutes.

Preheat a BBQ or Tefal PowerGrill to high. Once hot, grill pork, beef and veggies on the hotplate and cook in batches, so as not to overcrowd the hotplate.

Serve meat and veggies in lettuce leaf cups filled with rice, kimchi, extra dark soy and sprouts.