Main ingredients 🥩
Beef sirloinSaltBlack pepperScallionCheongyang chili pepperLimeDaikon radishSugarMinced garlicTsuyu
Striker Chef's Jjipbul Steak and Scallion Pickle
A combination of steak infused with a smoky straw fire flavor using straw and a torch at home, paired with a tangy scallion pickle that brings a camping vibe.
🙋 Recommended for
- ⭐ Those who want to enjoy the smoky fire flavor and aroma of camping or outdoor barbecue at home.
- ⭐ Those looking for a unique steak with a tangy and refreshing scallion sauce.
Ingredients needed 🛒2 servings
- Beef sirloin (1.5cm thick) as needed
- Fine salt, a pinch
- Black pepper, generous
- Scallion (white parts) 2 stalks
- Cheongyang chili pepper, to taste
- Lime, 1
- Daikon radish, a small piece
- Sugar, 1 tbsp
- Minced garlic, 1/2 tbsp
- Tsuyu or yuja soy sauce, as needed
- Cooking oil, enough to coat the pan
- Straw, a small bunch (for smoking)
Recipe 🍳
- Season both sides of the sirloin generously with fine salt and black pepper.
- Heat a pan with enough oil to coat the bottom over high heat until slightly smoking. Place the steak in and sear each side for 1 minute quickly.
- Transfer the seared steak to a wire rack and let it rest for about 2 minutes.
- While the steak rests, thinly slice the white parts of the scallion into rings, and slice the Cheongyang chili pepper into rings as well.
- In a bowl, combine 1 tbsp sugar, 1/2 tbsp minced garlic, tsuyu, grated lime zest, and lime juice.
- Grate the daikon radish into the bowl, mix the sauce well, then add the sliced scallion and chili pepper, tossing to coat like a pickle.
- Place the steak on a grill rack or wire mesh. Arrange straw underneath and ignite it with a torch to produce smoke. Cover with a mixing bowl or lid and smoke for about 30 seconds to infuse the flavor.
- Slice the smoked steak into bite-sized pieces, arrange on a plate, and generously top with the pickled scallion sauce.
- Season the beef sirloin with salt and pepper.
- Sear each side for 1 minute in a hot pan, then rest for 2 minutes.
- Make a sauce with lime juice, grated daikon, tsuyu, etc., and toss scallion and chili pepper to make a pickle.
- Smoke the steak for 30 seconds using straw and a torch, then slice and serve with the scallion pickle.
Cooking tips 💡
- When cooking at home, a thickness of about 1.5cm is easier to handle and allows for a quick crispy sear on the surface.
- Covering with a stainless steel bowl or deep pot lid during smoking prevents smoke from escaping and helps the flavor infuse well. However, smoke may escape, so ensure ventilation.
- Adding grated daikon radish gives the sauce a refreshing taste that perfectly balances the richness of the steak.
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