Friday, June 3, 2011

korean beef.

Korean Beef from Michelle:

2 lbs beef (we've used all sorts of cuts of meat - thick cut sirloin, london broil, rib eye, tenderloin) sliced thin (easiest to cut when partially frozen). If you go to a nicer store with an actual butcher, they would slice up a roast or some bigger cut of meat for you. Ideally you get the beef from an Asian market where they sell the already sliced meat meant specifically for Korean BBQ.

3/4 cup soy sauce
1/4 cup sugar
2 T sesame oil
1 t. black pepper
3 cloves garlic, crushed
1/2 bunch green onions, chopped
2 T. water

Mix ingredients and pour over meat. Let soak in refrigerator for a couple of hours. When ready to eat, pan fry or BBQ, or broil - BBQ is best. High heat and quick, trying to get the outside carmelized without drying it out too much.

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