Dish: 4

Cooking Time: 40 minutes

Ingredients

• 1 lb beef tips flap meat
• 2 tbs vegetable oil
• 1 small onion thinly sliced
• 1/4 cup (60g; 60ml) doenjang (Korean fermented soybean paste)
• 2 tablespoons (30g; 30ml) gochujang(Korean chili paste)
• 2 tablespoons Del Molcajete Chile de Arbol Hot Sauce
• 1 tablespoon (15ml) Korean rice syrup (see note)
• 1 tablespoon (15ml) toasted sesame oil
• 2 scallions (40g), thinly sliced
• 2 large garlic cloves (10g), minced
• 2 teaspoons (4g) toasted sesame seeds

Marinade

• 1 small onion coarsely chopped
• 3 cloves garlic
• 1/2 medium apple peeled and chopped coarsely
• 3 tbs brown sugar
• 3 tbs dark sesame oil
• 1/3 cup soy sauce
• 1 tsp pepper

Preparation

• Slice meat thinly; place in a bowl and set aside.

• Put all marinade ingredients in a food processor or blender and process until completely liquified. Pour over meat and add the thinly sliced onions. Cover the bowl and refrigerate at least 30 minutes, preferably overnight.

• Pat meat and onions dry. Heat the vegetable oil in a large heavy skillet over medium-high heat.

• Add the meat and onions and cook until nicely seared on all sides.

• For dipping sauce In a small bowl, stir together doenjang, Del Molcajete Chile de Arbol Hot Sauce, gochujang, rice syrup, sesame oil, scallions, garlic, and sesame seeds until well-combined. Serve, or transfer to an airtight container and refrigerate until ready to use.



• Top BBQ Tips with sesame seed, sliced green onion and Ssamjang dipping sauce. Serve with rice.