Korean-Brazilian Picanha Skewers with Pineapple Salsa and Gochujang - photo 1
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Korean-Brazilian Picanha Skewers with Pineapple Salsa and Gochujang

Pikantne Grilling Main Dishes Fusion cuisine 150 min Medium 18 wyświetleń ~101.21 PLN - (0)
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Description

Here is a dish that is a true culinary bridge between continents. It combines the best of Brazilian churrasco and Korean barbecue. Juicy, melt-in-your-mouth picanha, a noble cut of beef with a thick cap of fat, is marinated in an intense, sweet-spicy gochujang paste that gives it depth of flavor and an extraordinary aroma. During grilling, the fat renders, creating a crispy, caramelized crust, while the meat remains incredibly tender inside. The refreshing salsa made from fresh pineapple, red onion, cilantro, and a hint of lime, also enhanced with gochujang paste, serves as a counterpoint to the rich flavor of the meat. This dish is an explosion of flavors: the sweetness of pineapple, the heat of chili, the umami of soy sauce, and the richness of beef. Perfect for summer grilling that will surprise and delight all your guests.

Ingredients (15)

Servings:
4
  • Picanha beef (rump cap) 1000 g
  • Light soy sauce 60 ml
  • Sesame oil 30 ml
  • Rice vinegar 30 ml
  • Garlic 4 ząbki
  • Fresh ginger 20 g
  • Brown sugar 30 g
  • Fresh pineapple 500 g
  • Red onion 150 g
  • Lime 1.6 szt.
  • Sea salt 5 g
  • 🌿 Przyprawy
  • Gochujang pasta 6 łyżek
  • Fresh coriander 1 pęczek
  • ✨ Opcjonalne
  • Toasted sesame seeds 2 łyżeczki
  • Chives 0.2 pęczków
💰 Szacowany koszt dania: ~101.21 PLN (25.30 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade and meat preparation

1

Take the picanha out of the fridge about 30 minutes before cooking to reach room temperature. With a sharp knife, score the fat layer in a crosshatch pattern, being careful not to cut into the meat. The cuts should be about 0.5 cm deep. This will allow the marinade to penetrate deeper and ensure the fat renders evenly.

Ingredients: Picanha beef (rump cap)
Use a very sharp knife or a utility knife. Shallow cuts will make the meat look appetizing after roasting and will make it crispier. Don't skip this step!
2

In a medium-sized bowl, prepare the marinade. Grate the garlic and ginger on a fine grater or chop them very finely. Place them in the bowl. Add gochujang paste, soy sauce, sesame oil, rice vinegar, and brown sugar. Whisk vigorously with a whisk or fork until the sugar is completely dissolved and all the ingredients combine into a smooth, thick paste.

Ingredients: Gochujang pasta, Light soy sauce, Sesame oil, Rice vinegar, Garlic, Fresh ginger, Brown sugar
For grating ginger and garlic, it's best to use a special small grater (e.g., for parmesan), which will allow you to extract the maximum juice and aroma from them. Mix until you no longer feel any sugar crystals.
3

Place the prepared picanha in a large bowl or a resealable plastic bag. Pour the entire marinade over the meat. Rub the marinade into the meat thoroughly on all sides, making sure the paste gets into all the cuts in the fat. Seal the bag or cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably 4-6 hours. The longer the meat marinates, the more flavorful it will be.

Ingredients: Picanha beef (rump cap)
Using a ziplock bag is very convenient - it allows for even coating of the meat with the marinade and takes up less space in the fridge. You can flip the bag every hour to ensure the marinade spreads even better.

Pineapple Salsa with Gochujang

4

While the meat is marinating, prepare the salsa. Peel the pineapple, remove the tough core, and cut the flesh into small cubes (about 0.5-1 cm). Also, finely chop the red onion. Coarsely chop the fresh cilantro. Place everything in a bowl.

Ingredients: Fresh pineapple, Red onion, Fresh coriander
Chopping the ingredients for the salsa into even, small cubes is key for its texture and appearance. Use a sharp chef's knife. The finer you chop the onion, the milder its flavor will be.
5

In a bowl with pineapple and onion, add a teaspoon of gochujang paste (about 15g), freshly squeezed juice from a whole lime, and a pinch of salt. Gently but thoroughly mix all the ingredients with a spoon. Taste and adjust with salt or add more lime juice if needed. Cover and refrigerate for at least 30 minutes to let the flavors meld.

Ingredients: Gochujang pasta, Lime, Sea salt
The salsa will taste better if you prepare it a little earlier. Cooling it in the fridge will make it even more refreshing. You can adjust the spiciness by adding more or less gochujang paste.

Grilling skewers

6

Take the marinated meat out of the fridge. Remove the excess marinade, but do not wipe it dry. Cut the picanha into thick cubes about 3-4 cm on each side. Thread the pieces of meat onto metal or previously soaked wooden skewers, leaving small gaps between them.

Ingredients: Picanha beef (rump cap)
Soaking wooden skewers for 30 minutes in water will prevent them from burning on the grill. Metal skewers conduct heat better, which helps in evenly grilling the meat from the inside.
7

Preheat the grill to high temperature (about 200-220°C). If you are using a gas grill, set the burners to high. For a charcoal grill, wait until the coals are covered with white ash. Brush the grill grate with oil to prevent the skewers from sticking. Place the skewers on the hot grill.

To grease the grill, you can use a silicone brush or fold a paper towel, soak it in oil, and wipe the grates with tongs. A well-heated grill is the key to achieving beautiful grill marks.
8

Grill the skewers for about 8-12 minutes, turning them every 2-3 minutes to ensure they cook evenly on all sides. The grilling time depends on the thickness of the meat and the desired doneness. For medium-rare (slightly pink in the center), about 8-10 minutes is sufficient. The fat should be beautifully browned and crispy.

Avoid flipping and moving the meat too often. Let it grill undisturbed to develop a delicious, caramelized crust. To check the doneness, it's best to use a meat thermometer (medium-rare is about 55-57°C internally).

Serving

9

Remove the finished skewers from the grill and transfer them to a cutting board or plate. Loosely cover with aluminum foil and let the meat 'rest' for 5-7 minutes. This step is extremely important as it allows the juices to evenly distribute throughout the piece of meat, making it more juicy.

Don't skip the resting stage! If you cut the meat right after taking it off the grill, all the valuable juices will flow out onto the board, and the meat will be dry. Patience will be rewarded!
10

Serve the hot skewers on a large platter. Next to it, place a bowl of chilled pineapple salsa. Generously sprinkle everything with toasted sesame seeds and finely chopped chives, if using. The dish pairs wonderfully with jasmine rice or grilled vegetables.

Ingredients: Toasted sesame seeds, Chives
For an additional visual effect, you can arrange the skewers on banana leaves or large lettuce. Serve immediately while they are hot and juicy.

Fun Fact

💡

Picanha in Brazil is so valued that it is often grilled whole, skewered on a large 'C' shaped spit and sprinkled only with coarse sea salt. Chefs (churrasqueiros) slice off thin pieces directly onto the guests' plates. Our version in skewers is a nod to the Korean tradition of smaller pieces of meat, perfect for quick grilling.

Best for

Letnie grillowanie w ogrodzie Spotkanie z przyjaciółmi Weekendowy obiad na świeżym powietrzu Impreza tematyczna

Tips

🍽️ Serving

Serve the skewers immediately after preparation. Pineapple salsa is the perfect refreshing addition. Jasmine rice or baked sweet potatoes work great as a starchy side. You can also serve a light arugula salad with lemon vinaigrette to balance the richness of the flavors.

🥡 Storage

Leftover skewers can be stored in the refrigerator in an airtight container for up to 2 days. It's best to reheat them briefly in a pan or in the oven to prevent them from drying out. Pineapple salsa is best on the day it is made, but it can be stored in the refrigerator for up to 24 hours, although it may become more watery.

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