Juicy beef skewers, glazed on the grill in a deep and glossy bulgogi marinade, with scallions charred just right. The twist: shiitake in the marinade for umami and small clusters of grilled enoki for a crispy-tender texture.
Ingredients
- 700 g beef rump steak
- 2 bunches scallions
- 150 g enoki mushrooms
- 1 piece Conference pear
- 80 ml light soy sauce
- 2 tbsp toasted sesame oil
- 1 1/2 tbsp brown sugar
- 1 tbsp liquid honey
- 1 tbsp rice vinegar
- 3 cloves garlic
- 20 g fresh ginger
- 10 g dried shiitake mushrooms
- 1 piece fresh red chili
- 1 tbsp white sesame seeds
- 2 tbsp neutral oil
- to taste fine salt
- to taste ground black pepper
- 1 piece shiitake bulgogi marinade
Method
- Cut the beef into thick, even slices, in the direction that will allow them to be folded onto the skewers; pat the meat very dry so the marinade adheres.
- Prepare the shiitake bulgogi marinade, then coat the beef; let marinate in the fridge until the meat becomes glossy and supple, ideally while the grill comes up to temperature.
- Trim the roots of the scallions, keep the stalks whole, then season them with neutral oil, salt, and pepper; separate the enoki into tight little clusters and oil them very lightly.
- Assemble the skewers by alternating folded beef, small clusters of enoki, and white sections of scallion; pack snugly without compressing to let the heat circulate between the pieces.
- Set up the grill with a zone of glowing direct coals and a gentler indirect zone; the grate is ready when you can only hold your hand briefly over the direct fire and the coals are covered with a fine ash.
- Sear the skewers over direct coals, without moving them at first, until you get dark marks and a smell of caramelized sugar; turn as soon as the marinade begins to glaze without burning.
- Slide the skewers to the indirect zone to finish gently: the beef must remain supple to the touch, juicy in the center, with glazed edges; if flames lick the sauce, move immediately away from direct heat.
- Grill the remaining scallions over direct coals, turning them often, until they are blackened in spots, soft in the center, and smell sweet.
- Brush the skewers with a light coat of freshly simmered marinade, sprinkle with sesame seeds and finely sliced chili, then serve with the hot grilled scallions.
Nutrition
Per serving
- Energy
- 491 kcal
- Protein
- 40.11 g
- Carbohydrate
- 19.7 g
- Fat
- 28.23 g
- Fibre
- 2.28 g
- Calcium
- 37.3 mg
- Iron
- 1 mg
- Magnesium
- 33.2 mg
