Rhabarberkuchen mit Topfencreme und Streuseln

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Zutaten (2 Portion):
1 pound of beef tenderloin, sliced thinly into pieces 1/2 inch x 2 inches and 1/8 inch thick

Marinade (for 1 pound of beef):
1/2 cup of crushed pear
1/4 cup onion purée
4 cloves of minced garlic
1 teaspoon minced ginger
1 chopped green onion
2 tbs soy sauce
2 tbs brown sugar (or 1 tbs of brown sugar and 1½ tbs rice syrup)
a pinch of ground black pepper
1 tbs toasted sesame oil
several thin slices of carrot

Zubereitung (40 min)

Mix all the marinade ingredients in a bowl.
Add the sliced beef and mix well.
You can grill, pan-fry, or BBQ right after marinating, 
but it’s best to keep it in the fridge and let it marinate 
for at least 30 minutes, or overnight for a tougher cut of beef.

Serve with ssamjang.
Read more here: https://www.maangchi.com/recipe/bulgogi


1/4 cup rice vinegar
1/3 cup soy sauce
2 tablespoons toasted sesame oil
4 green onions, white and green parts, chopped
2 tablespoons peeled and chopped fresh ginger
5 cloves garlic, chopped
2 tablespoons sugar
2 pounds skinless duck breasts
kimchi and cooked white rice, for serving
Black sesame seeds, for garnish, optional

In a blender, combine the vinegar, soy sauce, sesame oil, onions, ginger, garlic, and sugar and puree until smooth. Put the duck breasts in a container just large enough to accommodate them, pour in the marinade, and turn to coat evenly. Marinate in the refrigerator for at least 1 hour or up to 24 hours.
When you are ready to cook, set up the grill as directed on page 62. Remove the duck breasts from the marinade, pat dry, and set aside. Pour the marinade into a small saucepan, bring to a boil over medium-high heat, and boil for 5 minutes. Remove from the heat and keep warm.
Coat the duck breasts with a little oil as directed in the grilling instructions, then grill as directed.
Transfer the duck breasts to a cutting board, tent loosely with aluminum foil, and let rest for 5 minutes.
Slice the breasts thinly and arrange on dinner plates along with the kimchi and rice. Drizzle the hot marinade over the duck, then sprinkle the sesame seeds over everything.
Serve with a cold lager or pilsner.