Feast on bold Korean flavors with this beef barbecue recipe. Not a fan of strip loin? Use beef short ribs, bacon-cut pork, or chicken thigh fillets instead.

Serves 4

Prep Time 11 minutes, plus marinating time

Cooking Time 30 to 35 minutes

For the Marinade

1/2 cup fresh Korean pear or apple juice
1/4 cup light soy sauce
1/8 cup sesame oil
6 cloves garlic, crushed
1 tablespoon chopped scallions or green onions
1 tablespoon grated fresh ginger
2 tablespoons brown sugar
2 teaspoons toasted sesame seeds, plus more for garnish
pinch of freshly ground black pepper
3/4 kilo sliced strip loin (breakfast steak)
lettuce leaves, rice, and Korean chili paste (gochujang), to serve (optional)

For the Kimchi Potato Salad

1/2 cup Japanese mayonnaise

1/3 cup chopped store-bought kimchi, plus 2 tablespoons for garnish
salt and pepper, to taste
2 cups marble potatoes, boiled until tender and cut into bite-size chunks
2 tablespoons chopped scallions or leeks (green part only)

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Directions:

1 Make the marinade: Combine all ingredients in a small bowl. Place beef in a shallow dish or a zip-top bag and coat evenly with marinade. Marinate for at least 2 hours or up to 1 day in the refrigerator.

2 Make the kimchi potato salad: whiz mayonnaise and kimchi in a blender until smooth; season with salt and pepper. Combine kimchi mixture and potatoes in a large bowl; mix until potatoes are well coated. Top with scallions or leeks and 2 tablespoons kimchi. Chill.

3 Preheat a charcoal grill. Place beef on grill and cook for about 1 1/2 to 2 minutes per side. Garnish with toasted sesame seeds. Serve immediately with salad, lettuce, rice, and Korean chili paste.

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This story originally appeared on Yummy.ph.

* Minor edits have been made by the Femalenetwork.com editors.

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