Korean · Dinner
Korean Grilled Beef Tongue
Beef tongue simmered until tender, peeled, then sliced thin and grilled hot over charcoal-style heat after a soy, sesame, garlic and scallion marinade. Served with sesame oil, toasted sesame seeds and lettuce leaves for wrapping, alongside steamed rice.
$7
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
478Calories
37.2gProtein
28.6gFat
19.4gCarbs
5.8gSugar
2.1gFiber
1180mgSodium
178mgChol
9.1gSat Fat
540mgPotassium
68mgCalcium
3.8mgIron
4.6mcgVitamin B12
6mgVitamin C
protein-rich
low-carb
rich-umami
hidden-gems
Instructions
1
Prep
Rinse the beef tongue under cold water and trim away any visible surface membrane with a small knife.
2
Simmer
Place the tongue in a pot, cover with water and bring to a boil over high heat, then reduce to low and simmer covered for 60 minutes until a skewer slides through with no resistance.
3
Finish
Drain and peel off the outer skin while still warm with your fingers and a paring knife until the flesh looks smooth and pale pink, then slice into 1/4-inch strips.
4
Marinate
Toss the sliced tongue with the soy sauce, minced garlic, thinly sliced scallion, sesame oil, sugar and black pepper, then cover and chill for 30 minutes.
5
Grill
Heat a grill pan with the vegetable oil over high heat and lay the marinated tongue strips in a single layer, grilling 2 minutes per side until edges char and the surface is glossy.
6
Plate
Arrange the grilled tongue on a plate with the lettuce leaves and steamed rice, scattering the sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef tongue
- 4 tbsp4 tbsp soy sauce
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp sesame oil
- 2 tsp2 tsp sesame seeds
- 2 tsp2 tsp sugar-white
- 1 tsp1 tsp black pepper
- 44 lettuce leaves, for wrapping
- 1 cup150g white rice, cooked
- 2 tbsp2 tbsp vegetable oil
