Dry-Aged-Entrecôte Korean Style

Dry-Aged-Entrecote im Korea Style

Dry-Aged Entrecôte is realy a delicious treat. In Korea, I was quite impressed by the garlic chili paste. Whether it’s fish dishes of all kinds or meat in various forms, this paste has something. Because it is not just – as the red color suspects – really spicy, no it is quite mild and tastes more of garlic than for chili.

This is a fairly successful combination which we can also use for our German mature dry-aged entrecôte. The preparation of the paste goes quite quickly from the hand – in a wake-up glass it holds up to 3 months and can thus serve for many dishes. Only dark and cool it should stand, best in the basement or in the refrigerator.




For the sauce:

  1. Wash and remove the stalks of the chilies.
  2. Now peel the garlic cloves as well as the onion.
  3. The latter somewhat crush.
  4. All together with remaining ingredients, into a blender.
  5. Mix it well and several times roughly.
  6. Depending on how you like your paste, coarser or finer, mix it shorter or longer.
  7. Remove the Dry-Aged Entrecôte from the refrigerator about an hour before grilling.
  8. Preheat the grill.
  9. Serve the steaks with some olive oil.
  10. Steaks medium / medium rare grills.
  11. Before the end of the barbecue, apply the sauce.
  12. Best with the brush
  13. 1 minute further grill, cut open and enjoy hot.

The Dry-Aged Entrecôte Korean Style can be enjoyed with a fresh salad and some onions. But also thinly sliced on fresh baguette or with Noodles is the steak delicious.


For 4 persons:

  • 4 servings Dry-Aged Entrecôte
  • Pepper
  • Fleur de Sel
  • Some oil

For the Korean sauce:

  • 1 Bund Korea Chili
  • 3-4 cloves of glaric
  • 1 onion
  • 2 tsp tomato
  • 1 tsp peppers
  • 1 pinch of salt
  • 1 pinch of pepper


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