Sunday, May 6, 2012

KOREAN BBQ



I don't know of a single person that does not like Korean Bbq after they have tasted it.
This thinly sliced meat has a smoky sweet flavor when broiled or cooked on the grill. 
It melts in your mouth!!!
I have tried a few recipes, experimented with it and it never tasted like the Korean Bbq I ate from an authentic Korean restaurant.

Taking different ideas from different recipes, put my red apron on, and started experimenting in the kitchen.
After a few tries, tasting bitterness, burning my tongue from accidentally pouring too much red pepper flakes, and burning the meat because of too much sugar and cooking in
medium-high heat, and just because I was yapping on the phone with a friend, here's  what I have come up with.

If you looked carefully ... in this recipe I have used ginger, apple puree and pear puree, not all recipes use this. I have found out that a Traditional Korean Bbq marinade contains pear puree.

An easy marinade that you can make ahead of time.
Korean Bbq is sliced thin that it only takes less than 5 minutes to grill.
Gives you more time to just sit and enjoy the company of your guests. 




 
Ingredients:

1 1/2 cups Korean Kanjang soy sauce or any light soy sauce*
1/2 cup of apple puree*
1/2 cup of pear puree - Use Korean or Bosc pear    
1/8 cup sesame oil (optional)*
1/12 cup sugar
4 tbsp minced ginger
8 cloves of garlic, minced
2 tbsp black pepper
12  lbs of Korean shortribs or 8 flank steak cut in thin strips

6 large Chinese green onions, thinly sliced,
divided for marinade/garnish
Sprinkle toasted sesame seeds  for garnish (optional)

*if you don't want to make your own puree don't fuss you can buy purees at your local supermaket and if you are really feeling lazy,
substitute the  *first 4 ingredients 
with 3 1/2 cups Store bought Korean Bbq Marinade - any brand & add the rest of the ingredients.

 
Directions:
  • Place in a large aluminum deep baking dish or a large plastic zip bag (for easy disposal).
  • Combine all the ingredients together, blend well. 
  • Pour the mixture over the meat making sure the ribs are well coated.


  • Cover and Marinate for at least 4 hrs. turning the meat every 2 hrs. to make sure both sides are well marinated. 
  • Best if marinated overnight.
  • Heat grill to medium heat (Do not cook in medium-high heat, I have found out in a painful and bitter way will just burn you and the meat)
  • Place meat on grill and cook 2 to 3 minutes per side or until cooked to desired doneness.
  • Garnish with the rest of the Chinese green onions and toasted sesame seeds(optional). Most kids don't like it, so I suggest sprinkle only on the adults plate.

Note: If you use Flank steak, have the butcher slice it thin. And it is not traditional but it is best to skewer the thinly sliced steak in a bamboo skewer, so it does not curl when grilled and will prevent from falling apart .


4 comments:

  1. I agree. I don't know anyone who doesn't like Korean BBQ. I will have to give this recipe a try.

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  2. I made it again for Memorial day and I marinated it from Sat. noon, and grilled it Monday dinner time. It was better. Delicious and nothing was left!

    ReplyDelete
  3. Korean cuisine, one of my fave. thanx for the recipe :) it looks easy and worth a try.

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  4. I hope you like it! It's always a hit with bbq get togethers.

    ReplyDelete

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