I have been craving Korean BBQ for a while now, and decided to give it a try making it at home.
Part of my goals/weight loss is cooking more at home. I found a couple of recipes, and combined what I thought would be good. David and I loved the marinade, and will make it again.
For the steak:
- ¼ cup tamari or lite soy sauce
- ¼ cup mirin (we made our own with Sherry and sugar)
- ¼ cup rice wine vinegar
- 1/2 cup Asian pear (used a firm Bartlett pear)
- small onion, grated
- 4 cloves garlic
- 2 teaspoons fresh ginger
- 2 tablespoons sesame oil
- 1 1/2 pounds flank steak (next time will use Ribeye)
- Canola or other neutral oil
To serve (optional):
- 2 tablespoons sesame seeds
- Cilantro or mint leaves
- Cooked rice, optional
- Nori (seaweed sheets), optional
Marinate the steak for 20 to 30 minutes: Cut the skirt steak into 2-inch wide strips. Add the strips to the bowl of marinade and stir until evenly coated. Marinate the strips of beef for 20 to 30 minutes at room temperature.
Cook on a grill or stop top grill with the pan at a high heat setting. This cooks quickly, so be careful not to burn.To serve: Sprinkle the beef with sesame seeds and cilantro or mint, if using. Serve with rice, kimchi, nori, and gochujang. We did roasted mini peppers and purple onion. David’s plate, served over rice.My plate. Lots of peppers and not so much meat. This so satisfied my craving for Korean.Like I said earlier, we will make this again! So yummy. Need to change the meat as the flank steak gets a little tough. Marinade was spot on.