Tender sirloin is marinated in pear juice and soy sauce, then grilled alongside savory king oyster mushrooms. Served with a refreshing salad of napa cabbage, onion, and chives tossed in yuzu dressing, this dish offers a perfect balance of smoky richness and citrusy brightness—a refined take on Korean barbecue.

Try this recipe from W Table.

Ingredients:

  • 400 grams beef sirloin
  • 1 king oyster mushroom
  • 1/4 head napa cabbage
  • A handful of chives
  • 1/4 onion
  • A pinch sesame seeds

Beef Marinade Ingredients:

  • 4 tablespoons pear juice (or pear drink)
  • 2 tablespoons cooking wine
  • 1 tablespoon sesame oil

Soy Sauce Seasoning Ingredients:

  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon chopped green onion
  • 1/2 tablespoon minced garlic
  • A pinch black pepper

Yuzu Dressing Ingredients:

  • 1 tablespoon yuzu marmalade
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1 teaspoon minced garlic

Instructions:

Lightly score the beef with the tip of a knife, then marinate it with the beef marinade ingredients for 10 minutes to tenderize. Afterward, combine the soy sauce seasoning ingredients and marinate the beef for an additional 20 minutes.

Slice the king oyster mushroom, napa cabbage and onion into bite-sized pieces. Cut the chives into 5-centimeter lengths.

Heat a grill pan with a little olive oil. Place the king oyster mushroom slices on the pan, season lightly with salt and black pepper, and grill until cooked. Add the marinated beef to the pan and grill until cooked through on both sides.

In a bowl, combine the napa cabbage, onion and chives with the yuzu dressing. Serve alongside the grilled beef and mushrooms. (For added flavor, sprinkle pine nut powder over the beef if desired.)

[Source: W Table]


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