Serves 2 people
250 g beef sirloin (thinly cut)
1 whole garlic
1 whole onion
2 thumbs ginger
20 g lemongrass
5 tbsp atsuete seeds
3 tbsp sesame oil
2 tsp rock salt
1 tsp pepper
½ cup calamansi juice
lettuce (for assembly)
sinamak sauve/dip:

5 cups cane vinegar
1 whole white onion
1 cup bird's eye chilli (chilli padi)
8 cloves garlic
2 tsp whole peppercorns

Recipe Courtesy of
Anton Amoncio

Filipino Beef Inasal Korean BBQ Wrap

In recent years, many Korean pubs and grilled places have opened in the Philippines, and it got me thinking about Samgyupsal. That’s Korean grilled pork that many order when they sit down for delicious BBQs. Here, I’ve combined this grilled Korean affair with our own Filipino BBQ. You’ll be biting into a mouth-watering streaky Korean cut with Filipino Beef Inasal that often goes with a typical sinamak dip –a kind of pickled, vinegary dipping sauce.

Difficulty: Easy

Preparation: 135 min
Cook: 15 min
Clean up: 15 min

Steps: 3 steps
16 Ingredients

Difficulty: Easy
Steps: 3 steps
16 Ingredients

Preparation: 135 min
Cook: 15 min
Clean up: 15 min

Instructions

Marinate the beef
- Mince the garlic, onion, ginger
- Heat the sesame oil and toss the atsuete seeds in to make atsuete oil.
- Strain and throw out the seeds
- Marinate the beef strips with the garlic, onion, ginger and atsuete oil for 1 to 2 hours

Make the Sinamak
- In anempty bottle or container,mix the peppercorn, onion, ginger, garlic, and chili
- Fill the container with cane vinegar and shake well and cover
- Set aside

Make the BBQ wrap
- Grill each sideof the beef for about 2mins depending on how thick the cut is
- Remove from heat and place beef onto lettuce, drizzle some sinamak and wrap it
| You can ask your butcher if Sukiyaki cut or bulgogi cut- If you want to slice the beef yourself, make sure that the beef is frozen (it makes it easier to cut), and your knife is sharp