Korean BBQ Beef Pockets

Sun, 4 August 2024

INGREDIENTS:

600g beef fillet, thinly sliced into flat disks
3 tbsp soy sauce
1 tbsp sesame oil
Thumb-sized piece ginger, grated
Pita Breads
Salad fillings (shredded carrot, cabbage & red onion)
Sriracha
Garlic Mayo
Fresh Lime & Fresh Coriander
For The Glaze:
4 tbsp Korean chilli paste (gochujang) or use a mixture of 3 tbsp ketchup and 1 tbsp sriracha
chilli sauce
3 tbsp honey
½ lime juice
1 tbsp soy sauce
1 tsp sesame oil
2 tbsp sesame seeds

METHOD:

1). Toss the beef in the soy sauce, sesame oil and ginger. Thread each piece on two long metal
skewers, so that each skewer pierces one side of the beef disk. Keep threading the beef,
making sure it’s packed onto the skewers tightly. Chill until you’re ready to cook. Mix the
ingredients for the glaze.
2). Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking.
Cook the kebab for a minute each side and then start painting on the glaze. Repeat this process
while turning the skewers for 5 mins (depending on the heat). The honey will catch if cooked for
too long – the key to nice sticky skewers is applying the glaze in layers, turning the kebab often.
3). Warm an opened pita on the BBQ just as the meat is ready and fill it with salad and sauce
depending on your taste. Place the skewer in the pita and hold the meat in the pita pocket using
the two sides of the bread and pull to remove the two skewers, leaving the meat behind in the
pita pocket. Serve with a wedge of lime and fresh coriander