The perfect recipe for Korean BBQ?!
Answers: Does anyone have a good recipe for Korean BBQ. I've been experimenting a lot and can't find any that match the pre-made stuff they sell in the markets of Korea Town. Also, is there a secret to keeping it sweet during the marinade? Mine always comes out a little salty no matter how much sugar I use.
2 1/2 pounds rib eye beef, thinly sliced
2 tablepoons soy sauce
2 teaspoons sesame oil
2 teaspoons crushed garlic
2 tablespoons brown sugar
1 tablespoon rice wine (sake)
Pinch of black pepper
1/2 piece of fresh kiwi, juiced in a blender
Dipping Sauce:
1 tablespoon soybean paste
2 teaspoons crushed garlic
2 teaspoons red pepper sauce
1 teaspoon salad oil
2 tablespoons water
1. Trim the fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.
2. In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper. Put aside.
3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn't require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook until browned, being careful not to overcook.
4. Last, to prepare dipping sauce, combine all sauce ingredients and cook over low heat for 15 to 20 minutes. Serve on the side.
Koreans, tasty cannibalism.
Korean BBQ
4-6 servings
Ingredients:
1 1/2 lbs boneless rib eye steaks, cut into very thin slices 5-6" long x 2" wide (I use Black Angus)
4 teaspoons sugar
1/4 cup soy sauce
3 cloves garlic, crushed/chopped fine
3 scallions, cut into 1-inch pieces
1/4 teaspoon pepper
1 teaspoon korean sesame oil
Method:
1.Mix beef & sugar, let rest 2 minutes, then add remaining ingredients.
2. Toss well and let stand 1 hr at room temp or overnight in the refrigerator to allow the meat to mature- better the longer it marinates!
3.Preheat a large, heavy skillet over moderate heat for 2 minutes.
4. Add beef, a few slices at a time, and sear without oil for 2-3 minutes at most.
5. Or, grill beef in very hot gas or electric broiler.
6. Serve immediately with white sticky rice and an assortment of side dishes.
KOREAN BBQ BEEF
1 lb. beef top loin-sirloin
1/4 c. soy sauce
3 tbsp. sugar
2 tbsp. sesame oil
1/4 green pepper, sliced
1/4 tsp. pepper
3 green onions, chopped
1/4 lb. mushrooms, sliced
1 head broccoli (flowerets only)
Trim fat from beef; cut diagonally across grain into 1/8 inch slices. Mix all ingredients except mushrooms and broccoli. Stir in beef, cover and refrigerate 30 plus minutes (overnight is best). Steam broccoli in wok, remove. Drain beef; stir-fry in wok until light brown. Add mushrooms, stir fry briefly. Add broccoli, stir well. Serve over hot cooked rice.
PUL KO KEE (KOREAN BARBECUE)
1 1/2 lbs. beef
1/2 c. sugar
1/4 c. soy sauce
3 tbsp. sesame seed oil
2 cloves garlic, crushed
2 green onions, chopped fine
Few drops of Tabasco
Cut beef on the diagonal in 1/8 to 1/4 inch slices. Mix sugar, soy sauce, oil, garlic, onions, and Tabasco together and pour over beef. marinate at least 3 hours, or overnight. Thread meat on bamboo sticks, broil over medium coals 1 1/2 minutes per side. These may also be broiled under the broiler, about 3 minutes per side.