Korean Mixed Grill
Last night we had a dear friend in town for dinner and were thrilled to fire up the grill for some Korean BBQ. The marinade (originally inspired by a Bon Appétit feature) is lightning quick; an even speedier alternative to my bulgogi recipe (which I still love and use). Below is my modified recipe, which we used for both chicken and beef. We served the grilled goodies with brown rice, seasoned nori, scallion pancakes, pan seared tofu, kimchee, and cucumber salad.
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Korean Mixed Grill
1. Mix the marinade ingredients (soy sauce, brown sugar, garlic, sesame oil, optional ginger and scallions) in a large metal, ceramic, or glass bowl.
2. Cut the meat to reduce thickness, while leaving it wide enough so it doesn’t fall through the grill slats. I cut the sirloin tips in chunks a bit less then an inch in thickness. I cut the chicken breast on the horizontal plane, starting on the thickest side; a nice, quick way to achieve a thinner but still wide cut without the tedium (and noise!) of pounding the chicken breast with a meat hammer.
3. Place the meat in the marinade and mix to coat. Cover bowl with plastic wrap and place in refrigerator. Allow to marinate about 2 hours. Let stand at room temperature about 15-30 minutes before grilling.
Comments
This sounds like a marinade my husband concocted. He enjoys mixing things together to make sauces and marinades.
Posted by: Karen | March 26, 2009 7:53 PM | Reply to this comment
Oh, YUM! (and I don't even eat beef or chicken, but this sounds so great, I may have to try it for my family). Bon Appetit even had a great bulgogi recipe for salmon that I've made a few times too.
Posted by: Fairly Odd Mother | March 27, 2009 8:45 AM | Reply to this comment
Indeed, I find that the beauty of Korean cooking is that it's so simple and some things - like this marinade - are easy to translate to different foods. This recipe would work great with tofu or fish.
I have another easy tofu recipe (pan seared that I made that night) that
Posted by: Christine Koh - Editor | March 27, 2009 8:55 AM | Reply to this comment
I, too, love Korean food. I just wish I could find a fabulous vegetarian bi bim bap recipe. That's my absolute favorite dish!
Posted by: Cathy | April 1, 2009 3:24 PM | Reply to this comment
if you do this recipe in the crock pot do you just throw all the ingredients in and cook on low/high for how long?
Posted by: becky martinec | February 23, 2013 11:05 AM | Reply to this comment