This recipe took me a long time to find.
Now, it is readily available in many cookbooks.
I first discovered this dish while serving in the Air Force in Japan many years ago.
On my time off eating was one of my favorite things to do.
In Japan the streets were lined with new and unusual places to eat.
One day I discovered a small Korean Barbecue restaurant.
In this type of restaurant you sat at a table with a propane grill built into the center of the table.
Thinly sliced beef that had been marinated was served raw for you to cook on the grill.
This was usually served over rice with a side of pickled ginger.
The marinate is the best part of this dish.
When I got back to the states I craved this dish, but could not find the recipe anywhere.
One day at college, I met a Korean exchange student that kindly shared his Grandmothers recipe with me.
From that day on, I have been making this wonderful tasty dish.
Here is the recipe: Korean Barbecue Marinate Steak or chicken 3 scallions 4 cloves of garlic 5 tablespoons of soy sauce 2 tablespoons of sesame oil 1/4 cup of sugar 2 tablespoons of sherry 1/2 cup of chicken broth (optional) 2 tablespoons of Chili oil (optional) Marinate thin slices of beef for 4 hours or overnight and cook on a grill.
To cook the meat I bought a special portable table top gas grill that I place in the middle of my table.
You can also use your barbecue.
The trick is to cook quickly and not over cook the meat.
You can also use this sauce over white rice.
After marinating the sliced beef or chicken for a few hours, pour the left over marinate in a pan and simmer.
Add chicken or beef stock and cornstarch to thicken.
This makes a great sauce for pouring over rice.
©Vincent DiLeo - All Rights Reserved Worldwide.
Now, it is readily available in many cookbooks.
I first discovered this dish while serving in the Air Force in Japan many years ago.
On my time off eating was one of my favorite things to do.
In Japan the streets were lined with new and unusual places to eat.
One day I discovered a small Korean Barbecue restaurant.
In this type of restaurant you sat at a table with a propane grill built into the center of the table.
Thinly sliced beef that had been marinated was served raw for you to cook on the grill.
This was usually served over rice with a side of pickled ginger.
The marinate is the best part of this dish.
When I got back to the states I craved this dish, but could not find the recipe anywhere.
One day at college, I met a Korean exchange student that kindly shared his Grandmothers recipe with me.
From that day on, I have been making this wonderful tasty dish.
Here is the recipe: Korean Barbecue Marinate Steak or chicken 3 scallions 4 cloves of garlic 5 tablespoons of soy sauce 2 tablespoons of sesame oil 1/4 cup of sugar 2 tablespoons of sherry 1/2 cup of chicken broth (optional) 2 tablespoons of Chili oil (optional) Marinate thin slices of beef for 4 hours or overnight and cook on a grill.
To cook the meat I bought a special portable table top gas grill that I place in the middle of my table.
You can also use your barbecue.
The trick is to cook quickly and not over cook the meat.
You can also use this sauce over white rice.
After marinating the sliced beef or chicken for a few hours, pour the left over marinate in a pan and simmer.
Add chicken or beef stock and cornstarch to thicken.
This makes a great sauce for pouring over rice.
©Vincent DiLeo - All Rights Reserved Worldwide.
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