Korean Barbecue Beef Marinade 2 Recipes

Steps:

• Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
• Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

Steps:

• Whisk 1/2 cup reduced-sodium soy sauce, 2 tablespoons water, 1 1/2 tablespoons raw or turbinado sugar, 1 tablespoon minced garlic, 1 teaspoon Asian sesame oil, 1 teaspoon grated peeled fresh ginger, and 1/2 teaspoon freshly ground black pepper in a medium bowl. Stir in 1/2 cup chopped scallions. DO AHEAD: Cover and chill up to 1 day.

Steps:

• In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
• Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
• Place on grill, and cook for 15 to 20 minutes, or to desired doneness.

Steps:

• 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.

Steps:

• Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
• In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
• Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
• Heat the canola oil in a large skillet over high heat. Pat the meat dry.
• Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
• Serve with rice and side dishes.
• Enjoy!

Steps:

• Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day.
• Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions.

Steps:

• Preheat a grill or grill pan to high.
• Combine the sesame oil and salt in a small bowl and set aside.
• Thinly slice the scallion greens into 3-inch-long julienne. Stir together the soy sauce and rice vinegar in a small bowl. Add the scallions, toss and set aside.
• Lightly oil the grill and rub the grates with one of the onion rounds. Place the onions on the grill and grill until slightly charred and softened, 3 to 4 minutes per side. Move the onions off to the side to keep warm. Grill the rib-eye slices until browned and cooked to the desired doneness, about 2 minutes per side.
• To eat, dip a piece or two of the rib-eye into the seasoned sesame oil and then place in a lettuce leaf along with some grilled onions. Top with some marinated scallions and consume like a taco.

Steps:

• 1. Distribute the sugar evenly on the beef short ribs by sprinkling it on each piece. Allow beef to sit for 10 minutes.
• 2. In a bowl, mix together soy sauce, sesame oil, garlic, 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 sauce and mix. Allow the beef to marinate for 2 hours before barbecuing.

Steps:

• Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
• Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

Steps:

• Make marinade:
• Stir together marinade ingredients and reserve one fourth of marinade for sauce.
• Marinate steak, then broil:
• Put steak and remaining three fourths of marinade in a glass dish, turning steak to coat, and marinate at room temperature, turning once, 30 minutes. While steak is marinating, cut apples and mango into 1- by 1/4-inch sticks. Toss together with juice and chili sauce and season with salt.
• Preheat broiler.
• Broil steak on rack of a broiler pan 2 to 3 inches from heat until slightly charred, 2 to 3 minutes on each side for medium meat. Let steak stand 5 minutes. Cut crosswise into 1/4-inch-thick slices, then halve slices crosswise. Toss beef in reserved marinade with salt and pepper to taste and divide among lettuce leaves. Top with fruit and sesame seeds.

Steps:

• In a medium bowl, mix together the soy sauce, sugar, sesame oil, green onion, garlic, toasted sesame seeds, flour, and pepper. Place meat in the marinade, cover, and refrigerate for 30 minutes, or overnight.