- Combine all marinade ingredients, up to beef (making sure to puree apple and onion together and strain).
- Pour marinade over thinly sliced sirloin. With gloved hands, massage the marinade into the beef, separating the slices
- and ensuring all the slices are fully saturated.
- Let marinate overnight in the refrigerator covered.
- The next day, get a sauté pan or non stick sauce pan hot with rapeseed oil and sauté the marinated meat so that it is brown and cooked through.
- Drain over a bowl with a strainer, saving juices that will be used to make the sauce for pick up.
Shitake Broth Prep Method:
- Soak the Kombu for 1 hour in the water.
- Bring kombu, water, dried shiitakes and onion to a boil in a pot.
- Once at a boil, remove kombu and simmer shiitakes and onions for another hour. Strain and chill.
How to make the sauce for serving:
- To the drained sauce, add shitake broth, mirin and jinjang (or tamari).
- Get a large non-stick saute pan hot with sesame oil, to where you se a bit of smoke. Add the sliced onions, enoki mushrooms and sear. Allow to cook until golden.
- Add pulkogi meat and allow to warm up and get a little colour, while occasionally moving the items around in the pan with a heat resistant spatula or chopsticks.
- Add in spring onion batons and ‘the sauce for serving’ and let sauce reduce a little (best added in 2 batches, pulkogi should look juicy, not dry).
- Using the Peugeot Mill, grind 3-4 of Kampot black pepper and toss.
- Plate onto two plates for sharing and garnish with thinly sliced spring onions and roasted sesame seeds.
This dish is usually paired with steaming hot short grain rice and a side of kimchi.