Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Yakiniku (Grilled Beef)
Thin slices of marbled beef seared at the table over a hot grill and dipped in a garlicky soy tare — Japanese-style barbecue.
Source
Recette de Japanese yakiniku-ya · 🏺 Traditionnel
Japanese grilled meat / 日本の焼肉 — Yakiniku means 'grilled meat' — bite-size cuts cooked by the diner over a table grill and dipped in tare. Its modern restaurant form is closely tied to Korean barbecue and developed in Japan around the mid-20th century.
Watch it being made · 3 videos
⏱ 30 min🍽 4 portions🔥 500 kcal🇯🇵 Japon
Sans produits laitiers
Étapes
Stir the soy, mirin, sake, garlic, sugar, sesame oil and sesame seeds into a tare that works as both dip and light marinade.
Toss about half the beef in a little tare to season lightly; keep the rest of the tare as a dipping sauce.
Grill the slices over high heat for a short time on each side, working in small batches so the grill stays hot.
Dip the grilled meat in the tare, or wrap it in lettuce with a little rice.
Serve straight off the grill with the usual sides of rice and kimchi.
💡 Astuces
- Thin slices cook in seconds — stay at the grill and turn them the moment they change colour.
- Grill lean and fatty cuts separately so nothing ends up over- or undercooked.
- Wipe the grill between batches so burnt bits don't cling to the next slices.
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