In a previous post I talked a bit about how to do Korean BBQ at home. Short of being able to obtain Korean-style short ribs in your area, you can still make use of that incredible Korean marinade on other meats, such as flank steak and thin-cut top round steaks that you can easily find in the supermarket.
It’s Bulgogi time. Click on the “Read the rest of this entry” link below for more.
The Korean Marinade, which is great for using on any kind of meat, poultry or seafood that you’re going to grill. To recap:
Korean Galbi/Bulgogi Marinade
1 head garlic
1 bunch scallions
1 asian (or regular) pear, peeled & cored
1 hot pepper
1 finger ginger, grated
1/2 tsp ground black pepper
1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup honey
1/4 rice cooking wine
1 Tbs vinegar (cider or rice)
Mix all ingredients together. Save 1-2 cups for basting.
Place remaining marinade (about 1 cup) in a plastic zipper bag with meat. Squeeze out air, seal and smush around to fully coat meat. Marinate in refrigerator for 12-24 hours, then grill. Baste with reserved marinade towards end of cooking.
These were “Bracciole” steaks I bought at the supermarket, and were marinaded for 12 hours. You could serve these as is, or cut them up into slices for wrapping up in lettuce leaves with rice, scallions and ssaemjang.
A variety of Banchan to go with the Bulgogi steak. Potato Salad, Japanese-style Horenso Goma-Ae (Cooked Spinach in Sesame Sauce), Oi Kimchi (Cucumber), Tomato Salad, and a trio of store-bought banchan that includes a type of green, mungbean and sesame oil salad, and pickled fiddlehead ferns.
Horenso Goma-Ae. This is cooked and wrung out spinach tossed with the sesame sauce. We used Kristin Yamaguchi’s recipe from eGullet. You could also use this sauce on cooked Broccoli, or snap peas/snow peas.
Grilled Bulgogi-marinaded steak and Portobello Mushroom served with rice and Banchan. While this is not exactly a traditional Korean preparation, its not altogether different than the Korean-style “Plate lunches” that you’ll find in Hawaii.