You may have had brain freeze last week. Particularly if you happened to try many of the recipes in last week's Carnival of the Recipes: The Ice-Cream-Social Edition at Shawn Lea's place, Everything and Nothing.
But let's face it. It is smack-dab in the middle of Summer. Temperatures are in the 90's and we are all feeling it. (Me, especially. My air conditioner went out for about 24 hours (didn't say where it was going, just AWOL), and the only way I survived was by turning on all the fans, and eating lots of ice cream and cold watermelon.)
The next Carnival is asking for our favorite sauce recipes, specifically for grilling. I expect that there will be a ginormous number of barbecue recipes, so Ithought I'd look for something else.
This one is for pulgoki, a Korean barbecue. Korean marinades tend to include garlic and ginger, and some kind of fruit juice and sweetener. This has much in common with my teriyaki recipe.
This dish is designed for a small charcoal grill or hibachi. I'd suggest putting the meat on bamboo skewers and cooking it that way (soak the skewers thoroughly in water first, and they won't char and fall apart during the cooking).
This recipe involves soaking the thinly sliced meat in a solution of sugar and chopped apple, or coke, to tenderize it, but also to sweeten it so that when it cooks it will have that delicious caramelized flavor and texture.
I find this recipe the simplest:
Marinade (4 cups):
1/2 medium apple, quartered and sliced
1 oz. ginger root, thinly sliced
1 oz. garlic, thinly sliced
2 cups soy sauce
1/2 cup white wine
1/4 cup water
6 oz. sugar
1/4 tsp. MSG (optional)
(Note this will give a very salty and sweet marinade.)
Mix these ingredients and bring to a boil over high heat. Reduce heat and simmer for 15 minutes. Reduce again to low and simmer an additional 15 minutes to concentrate flavors. Allow to cool.
Strain the mixture and add some toasted sesame seeds and sliced green onions to the mixture.
This is your marinade.
Now slice 1/2 pound (or more) of rib steak (or another tender steak), and rub with the marinade. Allow to stand for at least one hour.
Grill and serve.
It is suggested that you serve it medium rare, along with some grilled vegetables. I'd add a scoop of sticky rice, myself.
[Image of tabletop grill from A Best Kitchen.com]
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