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 .