Serves 6 approx
Preparation Time: 10 minutes
Cooking Time: 5 hours
4 - 5 large scotch or porterhouse steaks diced into 3cm cubes
1 bunch green spring onions (white part diced in one bowl and green mid section diced in one bowl)
150g Korean Kalbi marinade (BBQ)
1/3 cup of Japanese Mirin seasoning ( i used Obento brand)
1/4 cup of light soy sauce
2 tablespoons of ginger paste
steamed rice to serve (optional)
toasted sesame seeds to garnish (optional)
In a large fry pan place the diced beef and brown with some olive oil.
In a large slow cooking pot ( i used a spanish terracotta casserole pot for stove top on low heat) place the beef and the white part of the spring onions. Then add the combined marinade of the Kalbi, Mirin, light soy sauce and ginger paste with 1/4 cup of water. Stir to combine and cover with a casserole lid. Slow cook on a low heat for approx 5-6 hours for best results and beef will be tender.
Serve in some little polished bowls like these from Wheel and Barrow (https://www.wheelandbarrow.com.au/servingware/bowls/indian-bowl-copper-polished-17cm)
Thinly slice reserved green part of spring onions and garnish with these and some sesame seeds.