Korean Barbecued Beef
Korean Barbecued Beef is rated
out of
5 by
2.
Prep Time:
25 minutes
Cook Time:
10 minutes
Servings:
6
Korean cooks slice beef for grilling very thinly to allow for quick marinating and only the briefest cooking. A sharp chef's knife is key to slicing the meat sufficiently thin. For easier slicing, first place the beef in the freezer just until firm, 20 to 30 minutes. Then, using a single deliberate motion, slice the meat across the grain 1⁄8 inch thick. Avoid sawing the meat, which results in slices with jagged edges. If the slices are too thick, place them between sheets of parchment or waxed paper and pound to an even 1⁄8-inch thickness with a meat pounder.
Ingredients:
- 1 1⁄2 lb. beef tenderloin, about 5 inches thick
- 4 garlic cloves, chopped
- 1 Tbs. plus 1⁄2 tsp. sugar
- 6 Tbs. light soy sauce
- 1 Tbs. dark soy sauce
- 1 Tbs. plus 1 tsp. Asian sesame oil
- 2 Tbs. rice vinegar
- 5 green onions, minced, plus shredded green
onion for garnish - 1 tsp. grated peeled fresh ginger
- 2 Tbs. sesame seeds, toasted and crushed
- 1⁄2 tsp. freshly ground black pepper
- 2 Tbs. water
- 1 tsp. Sriracha chili sauce
- 1 Tbs. canola oil
Directions:
Cut the beef across the grain into slices 1⁄8 inch thick. Working on a cutting board, use the side of the blade of a chef's knife or cleaver to mash together three-fourths of the chopped garlic and the 1 Tbs. sugar, forming a paste. Place the paste in a bowl and stir in 3 Tbs. of the light soy sauce, the dark soy sauce, the 1 Tbs. sesame oil, 1 Tbs. of the vinegar, all but 1 Tbs. of the minced green onions, the ginger, 1 Tbs. of the sesame seeds, the black pepper and 1 Tbs. of the water. Place the beef in a shallow bowl and pour the marinade on top. Mix well, cover and refrigerate for 1 to 3 hours.
Meanwhile, make the dipping sauce: On a cutting board, use the side of the blade of a chef's knife or cleaver to mash together the remaining chopped garlic and the 1⁄2 tsp. sugar, forming a paste. Place the paste in a bowl and whisk in the remaining 3 Tbs. light soy sauce, the remaining 1 Tbs. vinegar, the chili sauce, the 1 tsp. sesame oil, the reserved 1 Tbs. minced green onions, the remaining 1 Tbs. sesame seeds and the remaining 1 Tbs. water. Set aside until ready to serve.
Prepare a hot fire in a grill or preheat a grill pan over high heat.
Brush the grill rack or pan with the canola oil. Remove the beef from the marinade and pat dry. Discard the marinade. Working in batches, arrange the beef in a single layer on the grill or in the grill pan. Sear, turning once, until crisp and brown on both sides, about 2 minutes per side. Wipe and oil the rack or pan between batches, if necessary.
Transfer to a warmed platter, garnish with the shredded green onion and serve immediately with the dipping sauce. Serves 4 to 6.
Serving Tip: The beef can be served on red-leaf lettuce leaves with rice, kimchi (spicy fermented cabbage) and a drizzling of the dipping sauce.
Meanwhile, make the dipping sauce: On a cutting board, use the side of the blade of a chef's knife or cleaver to mash together the remaining chopped garlic and the 1⁄2 tsp. sugar, forming a paste. Place the paste in a bowl and whisk in the remaining 3 Tbs. light soy sauce, the remaining 1 Tbs. vinegar, the chili sauce, the 1 tsp. sesame oil, the reserved 1 Tbs. minced green onions, the remaining 1 Tbs. sesame seeds and the remaining 1 Tbs. water. Set aside until ready to serve.
Prepare a hot fire in a grill or preheat a grill pan over high heat.
Brush the grill rack or pan with the canola oil. Remove the beef from the marinade and pat dry. Discard the marinade. Working in batches, arrange the beef in a single layer on the grill or in the grill pan. Sear, turning once, until crisp and brown on both sides, about 2 minutes per side. Wipe and oil the rack or pan between batches, if necessary.
Transfer to a warmed platter, garnish with the shredded green onion and serve immediately with the dipping sauce. Serves 4 to 6.
Serving Tip: The beef can be served on red-leaf lettuce leaves with rice, kimchi (spicy fermented cabbage) and a drizzling of the dipping sauce.
Adapted from
Williams-Sonoma Collection Series,
Asian,
by Farina Wong Kingsley
(Simon & Schuster, 2003).
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Rated 5 out of
5
by
Oaklandfoodie from
Keeper recipe
I am not that fond of beef but this one is a keeper. Make sure you cut your slices of beef as long as possible to avoir them sliding between the grid while BBQing. I served in with bok choy cooked in garlic, soy sauce, oil and red pepper flake.
Date published: 2016-06-03
Rated 5 out of
5
by
KayLeo from
Delicious!
These are delicious and easy to make. I would classify this as one of those "30 Minute Meals" if you did some prep and let it marinate for 3 hours ahead of time. The meat cooks very quickly because it is cut so thin, so make sure you don't walk away from it!
I serve this with regular white rice. Nothing to fancy.
All of the ingredients are low cost items you can find at a local grocery store.
This dish is now on the weekly menu because it is convenient and easy to make and super tasy!
Date published: 2014-06-12