Choi Kang-rok's Yakiniku Communication Course

Name: Choi Kang-rok's Yakiniku Communication Course
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Generous portions of beef cuts (ox tongue, sirloin, brisket, rib meat, etc.); 1/4 head of cabbage; 1 egg yolk; Tare soy sauce to taste; A little fresh wasabi; A little salt; A little pepper

A yakiniku guide featuring various beef cuts and signature ox tongue hamburg steak proposed by Chef Choi Kang-rok, grilled on a brazier and enjoyed with a special egg yolk sauce and cabbage.

30 min Difficulty Normal Meat & mains

Main ingredients

BeefEggsCabbageSoy sauceWasabi

Ingredients needed 2 servings

Generous portions of beef cuts (ox tongue, sirloin, brisket, rib meat, etc.)
1/4 head of cabbage

Shop ingredients on Coupang(Ad)

Beef Eggs Cabbage Soy sauce Wasabi

Shin Dong-min's Yakiniiku Donburi

Authentic Japanese-style yakiniiku donburi made by quickly grilling thinly sliced beef with a sharp green onion soy sauce marinade prepared on the spot.

15minEasyRice bowls

beefgreen onioneggsoy saucesesame oil

One-bowl mealGreen onion marinadeBeef dish

Jung Ho-young's Frozen Tuna Home Makase Full Course

A full-course recipe to enjoy frozen tuna at home like a Japanese specialty restaurant—perfectly thawed and cleaned without any fishy odor, served as sashimi, sushi, and donburi all in one meal.

45minNormalMeat & mains

frozen tuna blocksushi vinegarwasabisoy saucegreen onion

home makaseentertaining guestsspecial occasion

1 egg yolk

Tare soy sauce to taste

A little fresh wasabi

A little salt

A little pepper

Recipe

Finely shred the cabbage and pile it high like a mountain. Float the egg yolk in the tare soy sauce to make the special sauce.
Thoroughly preheat the brazier or grill pan over high heat, then place the thick ox tongue with diamond cuts on it first.
Once the surface of the ox tongue is browned, cut it into bite-sized pieces with scissors, cook the inside thoroughly, and enjoy with wasabi and salt.
Lightly and quickly grill the thinly sliced sirloin and brisket on the grill pan, flipping them back and forth to seal in the juices.
Dip the grilled sirloin and brisket generously into the prepared egg yolk sauce and enjoy them tenderly with the shredded cabbage.
For marinated meats like short ribs and skirt steak, which can burn easily due to sugar content, frequently flip them on the grill to infuse them with a charcoal-grilled aroma.
For the thick hamburg steak patty made from minced ox tongue, sear the outside over low, gentle heat, then cut it in half and slowly grill the inside until juicy to finish.

Prepare shredded cabbage and tare soy sauce with floating egg yolk, and preheat the brazier.
Grill raw meats like ox tongue, sirloin, and brisket first, followed by marinated meats, flipping them to prevent burning.
Dip each cut in salt/wasabi or the egg yolk sauce and enjoy with shredded cabbage.

Cooking tips

Thin cuts like sirloin or brisket can become tough if overcooked, so quickly searing the surface and dipping in sauce will keep them tender.
Marinated meats burn easily, so it's important to constantly move them on the brazier to evenly infuse them with a smoky flavor.
Ox tongue hamburg steak patties are quite thick, so sear the outside over high heat first, then move to a lower heat zone to cook the inside gently to avoid failure.

Recommended for

Those who want to recreate the luxurious atmosphere of a Japanese-style brazier restaurant at home or while camping.
Those who want to learn the precise grilling techniques and timing for maximizing the juices of various special beef cuts.
Those who want to enjoy beef with the perfect balance of a rich egg yolk tare sauce and crisp shredded cabbage.

Ttukdak Hyung's 4 Ways Using Costco Tortillas

A delicious, creamy recipe using Costco tortillas: wrap bacon and egg mixture with mayonnaise, sriracha, condensed milk sauce, cheese, jalapeño, and ham for a rich and smooth bite.

55minHardMeat & mains

tortillabaconeggmilkmayonnaise

large quantityhome cookingrice thief