Jumulleok (Hand-Massaged Grilled Beef)

Ingredients

Equipment Needed

• •Charcoal grill, tabletop grill, grill pan, or 30cm cast-iron skillet
• •Wide mixing bowl
• •Tongs
• •Food-safe glove, optional

Instructions

1. 1

   Cut the beef

   Trim only the hard silver skin and leave thin seams of fat, because they keep the beef juicy over high heat. Cut the meat into even 2.5cm chunks, about the size of the top joint of your thumb. Uneven pieces are not a small thing here; the small ones dry before the larger ones brown.

2. 2

   Mix the seasoning

   In a wide bowl, stir together the sesame oil, neutral oil, garlic, salt, pepper, soy sauce, rice wine, sugar, scallions, and sesame seeds. The soy sauce and sugar are measured small on purpose. They round the seasoning, but they should not turn this into bulgogi.

3. 3

   Massage by hand

   Add the beef and use your fingers to press and fold the seasoning into every piece for 2 full minutes. Do not just toss it. Massage until the meat looks glossy and the minced garlic clings to the surface. This is the dish's name and its technique, so give it the time.

   Wear a food-safe glove if you like, but still use your hand. A spoon cannot feel dry spots or uneven salt.
4. 4

   Rest briefly

   Let the seasoned beef rest at room temperature for 20 minutes. That short rest lets the salt move inward and keeps the center from staying refrigerator-cold on the grill. Do not marinate it for hours; the garlic gets loud and the beef loses its clean taste.

5. 5

   Heat the grill

   Heat a charcoal grill, tabletop grill, grill pan, or heavy cast-iron skillet until very hot. Brush the grate or pan lightly with oil. If using onion wedges, set them near the edges where they can soften without stealing the hottest place from the beef.

6. 6

   Grill hard

   Lay the beef in one layer with space between pieces. Cook 2 minutes without fussing, turn, then cook another 2 to 3 minutes until browned outside and still juicy inside. Work in batches if using a skillet. Crowding makes liquid pool, and then you are boiling good beef after all that hand work.

7. 7

   Serve at once

   Move the beef to a warm platter and scatter with a little more sesame seed and sliced green chili if using. Serve with rice, lettuce, perilla leaves, ssamjang, and sliced garlic. Eat it in ssam, a wrapped bite, while the edges are still glossy and the seasoning is clear.

Chef Tips

• •Choose beef with visible marbling and enough thickness to cut into chunks. Ribeye is generous, sirloin is cleaner, and chuck flap tail gives good chew if sliced across the grain.
• •Do not add gochujang here. There are good red, spicy grilled meats on the Korean table, but jumulleok is not asking for that. Let the beef, sesame oil, garlic, and salt stay clear.
• •If cooking indoors, open the window and use a cast-iron skillet in batches. Wipe out burned garlic between batches if it darkens too much, because scorched garlic turns bitter fast.

Advance Preparation

• •Cut the beef up to 1 day ahead and keep it covered in the refrigerator. Season it only 20 to 30 minutes before cooking, because jumulleok should taste freshly worked by the hand.
• •The garlic, scallions, lettuce, perilla, ssamjang, and sliced raw garlic can be prepared a few hours ahead and kept cold. Bring the beef out only when you are ready to season and grill.

Frequently Asked Questions

Nutrition Information

1 serving (about 205g)