Korean-inspired grilled beef fillet with ganjang marinade
From the foundersAlexander Eriksson·Founder & CEO
Tender beef fillet grilled with an umami-rich marinade of soy sauce, garlic and sesame oil, served with fresh baby spinach and grilled red pepper.
Ingredients
2 servings
- 500 gbeef fillet
- 3 mskKikkoman Japanese soy sauce
- 1 msksesame oil
- 3 stgarlic cloves
- 0.5 stonion
- 2 stpointed red pepper 🏷️
- 130 gbaby spinach 🏷️
- 2 stspring onion
- 1 tsksesame seeds
- 1 krmflaky salt
How to make it
- 1
Mix the soy sauce, sesame oil, crushed garlic, finely grated onion and black pepper in a bowl to make a marinade.
- 2
Cut the beef fillet into thick slices or medallions. Brush the meat with half the marinade and leave for 10 minutes.
- 3
Light the barbecue and prepare it for high direct heat.
- 4
Cut the pointed red peppers into large halves and remove the seeds and core.
- 5
Grill the beef fillet for about 2–3 minutes per side for medium-rare. Brush on the remaining marinade towards the end.
- 6
At the same time, grill the pepper halves until nicely coloured and slightly softened (about 3–4 minutes).
- 7
Arrange a bed of baby spinach on the plates and top with the freshly sliced grilled beef fillet and the grilled pepper.
- 8
Garnish with shredded spring onion, sesame seeds and a pinch of flaky salt.
Kitchen tips
- Let the meat come to room temperature before putting it on the barbecue for more even cooking.
- Brush the marinade onto the meat at the end of grilling so the sugars don't burn too much.
AI-generated content. Always verify ingredients and allergen information yourself.
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