Sauté over a medium flame for 20 minutes, stirring occasionally:
- 4 tablespoons red pepper paste ("hot pepper" or "chile pepper paste," available jarred in Asian markets)
- 1 tablespoons water
- 1 tablespoons canola oil
- 1 teaspoon garlic, minced
Store leftovers in refrigerator for up to one week.
Cook over low heat for 15 minutes, and set aside:
- 1 tablespoon soybean paste
- 2 teaspoons garlic, minced
- 2 teaspoons red pepper sauce
- 1 teaspoon canola oil
- 2 tablespoons water
Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.
- 20 ounces ribeye beef, trimmed, thinly sliced
- 1 tablespoon brown sugar
In a small bowl, mix together the marinade:
- 1 tablepoon soy sauce
- 1 teaspoon pure toasted sesame oil
- 1 teaspoon garlic, minced
- 1 tablespoon brown sugar
- 1.5 teaspoons sake
- Pinch of black pepper
Massage the beef with:
- 1/2 kiwi, juiced
Add the soy sauce mixture to the beef, and allow to marinate for 10 minutes.
Sear beef, preferrably over hot charcoal.
Serve with ssam components:
- Medium grain white rice (such as sushi rice)
- Dipping sauce
- Red leaf lettuce
- Raw garlic, thinly sliced
- Red pepper sauce
- Long green chile peppers (jalapeños may be substituted)