For the soy sauce for grilling:

  • 500ml soy sauce
  • 300ml mirin
  • 500ml Jocheong (grain syrup)
  • 1.5L water
  • 5g dried red pepper
  • 8g ginger
  • 30g garlic
  • 125g green onion
  • 175g onion
  • 1/2 a pear
  • 1g peppercorn

For the meat marinade:

  • 500ml of soy sauce for grilling (see above)
  • 50g chopped onion
  • 20g garlic
  • 10g green onion

For the Deodeok marinade:

  • 90g red pepper paste
  • 20g red pepper powder
  • 35g honey
  • 20g puréed onion
  • 35g puréed pear
  • 5g sugar
  • 5ml Cheongju (rice wine)
  • 20g chopped garlic
  • 25g chopped green onion
  • 15ml soy sauce
  • 20ml sesame oil
  • 100g Deodeok 

For the steak:

  • 250g sirloin steak (2.5-3cm thick)
  • 300ml pear juice
  • 300ml meat marinade (see above)
  • 80g grilled Deodeok (100g Deodeok + 40g Deodeok marinade)


For the soy sauce for grilling:

  1. Lightly burn the onion, spring onion, and garlic on the grill.
  2. Put roasted vegetables, soy sauce, mirin, grain syrup, water, dried red pepper, pear, and peppercorn in a pot, and boil. When it starts to boil, reduce to low heat and simmer it for 30 minutes.
  3. After 30 minutes of simmering, strain the content and allow it to cool.
  4. Add chopped onion, garlic, and spring onion to strained liquid, place in a container and cover. Allow it to age for two days.

For the steak marinade:

  1. Mix the onion, garlic and onion with the aged soy sauce for grilling from steps above.
  2. Make shallow cuts on the sirloin steak diagonally in one direction on both sides.
  3. Marinate the sirloin in pear juice for 12 hours.
  4. Then marinate the steak in the meat marinade from step 1 for an additional 2 hours. Put the marinated sirloin in the refrigerator.

For the grilled deodeok:

  1. Mix all the ingredients for the marinade sauce for grilled deodeok and refrigerate for 24 hours.
  2.  Peel the deodeok, halve them lengthwise, remove the hard part in the center, and lightly press down deodeok with a rolling pin to make them tender.
  3. Mix deodeok with the marinade sauce from Step 1, lightly cook them in an oiled frying pan, and then grill them on charcoal fire.

To serve

Roast the marinated sirloin to desired cooking preference on a charcoal fire, and serve with grilled deodeok.


Recipe courtesy of Kim Byoung-jin of Gaon in Seoul.

Kim Byoung-jin Chef Feature.