Solstice spiced beef

Fusion twist on Korean BBQ that brings the warmth of the Solstice

Tips

what is wassail?

At its heart, Wassail is defined by its “mulling” process—the slow, aromatic infusion of a liquid base with a specific palette of warming spices. When you think of the traditional scent of the holidays, you are smelling a Wassail blend of cinnamon, clove, and allspice.

For this beef marinade, I’ve taken those classic “Old World” flavors and given them a little twist. While traditional recipes lean heavily on allspice, I’ve opted for Five-Spice powder. Five-spice contains the cinnamon and clove notes found in a classic Wassail—but adds the licorice-like sweetness of star anise and the subtle, numbing heat of Sichuan peppercorns— bridging the gap between the Yule season and the Korean BBQ table. It provides that familiar holiday warmth while adding a layer of complexity that makes the beef feel modern and vibrant.

selecting the right beef

This dish is a riff on Neobiani, a delicious Korean beef dish. For the most authentic texture, you’ll want your beef sliced thin—almost like a sheet of parchment. If you have an Asian grocery store nearby, you can often find beef pre-sliced and ready to go. However, if you are selecting a cut from your local butcher, ribeye, sirloin, or short rib are my personal favorites.

If you are slicing the meat yourself, here is a pro-tip. Place the whole cut in the freezer for about 30 minutes before you begin. This firms up the proteins, allowing you to cut those thin ribbons with ease. Just ensure your knife is at its sharpest.

Keep in mind that your choice of cut will change the cooking experience. High-fat, beautifully marbled options like short rib offer an incredible melt-in-your-mouth feel, but they can be delicate; the fat may cause the slices to break apart slightly during the marinating process.

Since we are searing these in a pan rather than over an open flame, fattier cuts will release more liquid. Be prepared to drain the pan occasionally to ensure you get that deep, caramelized sear rather than a simmer. If you have an easy grilling set up feel free to grill. This dish is only enhanced with the lick of a flame

tenderizing and marinading

Before the beef meets the marinade, I recommend a quick but essential step: pounding out the meat. To do this efficiently, lay a sheet of plastic wrap across your workspace and arrange the beef slices side by side in a single layer. Cover them with a second sheet of plastic and gently pound the meat with a mallet. You can also do this one at a time, but it can be time consuming.

Why take this extra step? Tenderizing is about more than just softening the meat. By gently pounding the slices, you are physically breaking down the tough connective tissues and creating microscopic “pockets” in the muscle fibers. This is crucial for this dish because it allows the spiced marinade to penetrate deeply and quickly. Instead of the flavor just sitting on the surface, the ginger, soju, and Wassail aromatics are pulled into the beef, ensuring every bite is as tender as it is flavorful.

two step marinating process

This recipe utilizes a unique two-part marinating process to build layers of flavor. First, a quick soak in ginger and soju cleanses the palate of the meat, followed by the melody of flavors that brings the Wassail inspiration to life.

As you move the meat into its second marinade, consider your chosen cut. If you are using highly marbled cuts like short rib, the meat becomes incredibly delicate. To maintain the integrity of these thin slices, avoid crowding them in a bowl where they’ll tear during handling. Instead, lay them flat on a rimmed baking sheet and pour the marinade over them. This ensures every inch is evenly coated while keeping those beautiful “sheets” intact for the final sear.

solstice spiced beef

Preparation Time: 10 minutes | Cook Time: 1 hr (40 min inactive) | Serving size: 4 – 6 people

Gather

• ½-inch piece fresh ginger (cut into manageable pieces for your blender)
• 2 tablespoons soju
• 2 tablespoons soy sauce
• 4 tablespoons apple cider
• Zest from 1 orange
• 2 tablespoons five-spice powder
• 3 tablespoons light brown sugar (dark brown sugar works, too)
• ⅔ cup scallions, plus more for garnish
• 4 tablespoons garlic, minced
• 2 teaspoons sesame seeds, plus more for garnish
• 3 tablespoons sesame seed oil
• 2 pounds beef (sirloin, short rib, ribeye), thinly sliced

accompaniments (optional)

• rice or your preferred grain
• runny egg/ confit egg yolk
• Seaweed
• Vegetables (fresh, grilled or pickled)
• scallions
• sesame seeds

Follow

1. Puree the ginger with the soju in a food processor or blender. Strain the puree through a fine-mesh strainer, keeping the liquid. Set aside. 
2. Combine the soy sauce, apple cider, orange zest, five-spice powder, brown sugar, scallions, garlic, sesame seeds and sesame oil in a large bowl, and stir well, making sure the sugar is dissolved. Refrigerate until needed.
3. At this point, I recommend you take the time to tenderize the slices of meat. This enhances the meat’s texture and absorption of marinade.
4. Marinate the beef in the soju-ginger liquid for 10 minutes. Remove the beef, and discard the juice.
5. Remove the apple cider marinade from the refrigerator. Add the beef slices. With your hands, massage the marinade into the beef; ensure each side is coated. Place back in the fridge for 30 minutes.
6. Prepare a pan over medium heat. Remove the beef from the marinade; let excess marinade drip off before placing in the pan. Cook for 2 to 3 minutes on each side. (You can place the cooked beef on a lined sheet in a low-heated oven to keep it warm.) Cook in batches as needed.
7. Garnish with additional scallions and sesame seeds. Serve with grains or vegetables, or use for wraps or sandwiches, if desired.