Korean bbq marinade?

Question

How do they get the meat so delicious and tender? Do they use a brine?

Answer 1

Yes, they do.

Here's a simple version....

1/2 cup soy sauce (don't use La Choy, use something decent, like Kikkoman).

1/2 cup sugar

1/2 cup rice wine or dry sherry

4 cloves garlic, crushed

4 green onions, diced fine

2 Tbsp Sesame oil

2 Tbsp toasted sesame seeds

1/2 tsp cayenne pepper (or you can omit it)

Mix very well, use it to marinade thinly sliced lean (round, rump or sirloin works well, I find working with a boneless roast makes for easier slicing) beef for bulgogi.  That recipe is probably good for 2 to 3 pounds of meat.  Marinade at least overnight, even up to a day or two, making sure to turn and mix the meat around in the marinade about half way through.

You will be tempted to eat the meat raw, because the smell is so good.  Hold off and wait until you've cooked it.

The thinner it's sliced, the it cooks through on the grill.

Finally, because of the sugars, this can be tough on a grill rack or broiler pan because of the residue eventually burning into a crust.  It's harder to clean (broiler pan rack) or will accelerate the eventual rusting and demise of your grill rack That's the price you pay for good eats, I guess.

Answer 2

Well you have to buy the right meat then marinate it in

sesame oil

palm sugar or raw sugar

sesame seeds

one Korean pear - crushed

soy sauce

scallions

garlic

carrot

Long hot peppers

yellow onion

lots of ground black pepper

Answer 3

Korean BBQ Sauce

Serving Size : 4

Ingredients

1 green onion -- finely chopped

1/2 cup soy sauce -- regular strength

2 tablespoons brown sugar, packed

2 tablespoons dark sesame oil -- or less

1 1/2 tsp sesame seeds -- ground

1 clove minced garlic -- or crushed

1/2 teaspoon red pepper flakes

1/2 teaspoon black pepper

1/4 teaspoon fresh ginger root -- minced

1/8 teaspoon msg -- optional

Directions

-Use mortar and pestle to grind seeds and peppers together to release oils. Grind minced (dry) garlic; or use (wet) crushed. Place all ingredients in a container with the meat you are gpoing to use. Mix well. Makes about 3/4 cup. Marinate, covered, in refrigerator from 24 to 48 hours.

-Grill on gas grill, basting with sauce. About 20 minutes maximum. Expect to char the meat. Use grill's cover but check for fire often.

Serve with a fragrant rice (Jasmine or basmati); steamed shredded vegetables (zucchini and carrots); Thai cucumbers (1 Tbsp sweet vinegar and 2 ice cubes, pinch of mint, chilled).

Summer tradition! DOUBLE the sauce for standard package of ribs and baste and turn often. The longer the marinating time, the better.

Answer 4

Check out this page:

http://www.lifeinkorea.com/Food/recipes....

Scroll down to "bulgogi"