Korean Roast Beef

Dinner | Korean

Prep time: 15 min Cook time: 55 min Servings: 6

This is a Korean BBQ-inspired beef rump (Galbi style), marinated in a sweet, garlicky pear-based mix and roasted low and slow, then blasted hot for that caramelised crust. Juicy, rich and the perfect hero dish at any lunch or dinner.

What is Galbi?

Galbi is a Korean preparation where meat is marinated in a blend of pear, soy, garlic, and sesame before cooking. The pear contains proteolytic enzymes that tenderise the meat during the marinade, and its natural sugars contribute to the caramelisation when the fat cap hits high heat. I use a beef rump cap, also called picanha, which is a crescent-shaped cut with a thick fat cap that renders during the roast and bastes the meat as it cooks.

Prep the rump cap

You'll need to prep your rump cap before applying the marinade. First remove any moisture on it using a paper towel. Now, take a boning knife and remove any of the silver skin that's on the underside of the rump. Flip it over and look at how much fat is on the top of it. You want 1.5-2cm of fat evenly across the top. Any more than that you might want to trim it off.

Ingredient Notes

Asian pear: The tenderising agent in this marinade. Asian pears contain proteolytic enzymes that break down muscle protein, softening the texture of the meat during the soak. Blending the whole pear into the marinade means both the enzyme-rich flesh and the natural sugars go to work on the beef. A regular pear or a small amount of kiwi will work as a substitute.

Beef rump cap (picanha): A triangular cut from the top of the rump with a substantial fat cap attached. It’s one of the more economical premium cuts available in Australia. The fat cap is important: leave it intact and it renders down during the roast, basting the meat underneath. Ask your butcher to leave the fat cap on, and to score it lightly if possible.

Soy sauce: Brings salt and umami to the marinade and contributes to the Maillard browning on the fat cap during the high-heat finish. Regular all-purpose soy is what I use here. Light soy is saltier and will throw off the seasoning balance; dark soy is more intensely coloured and may over-darken the crust.

Equipment

Chopping board
Chef’s knife
Blender or food processor
Large bowl or ceramic dish (for marinating)
Heavy-based roasting pan
Meat thermometer
Tongs
Resting rack or board

Ingredients

1 Asian pear, chopped
2 shallots, chopped
4 cloves garlic, chopped
1 tbsp rice vinegar
1 tsp sesame oil
1½ tbsp soy sauce
1½ tbsp brown sugar
1 tsp sea salt
2kg beef rump cap (picana)

Directions

To make the marinade, combine the pear, shallots, garlic, sugar, vinegar, soy sauce, sesame oil, and salt in a blender. Puree until smooth.
Place beef rump in a large bowl or ceramic dish and rub all over with marinade.
Cover and refrigerate for 2 to 24 hours to marinate.
Preheat the oven to 180°C fan force (355°F). Transfer beef to a heavy-based roasting pan and make sure you get all the marinade as well.
Roast the beef for 45-50 minutes, until the internal temperature reaches 45-48°C (113-118°F) for medium rare.
Increase oven temperature to 220°C fan force (430°F). Cook beef for a further 5 minutes, to caramelise the cap.
Rest the beef for 25 minutes.
Carve beef against the grain into thick slices to serve and sprinkle with some sea salt.

Ingredients

Directions

Recipe notes