This week we’re firing up the grill for a Korean barbecue. It’s a fun twist for a cookout, and forces you to take a trip to the Korean market, where you’ll likely find your new favorite candy or potato chip.
The MEAT: Steak. But nothing too fancy. This type of barbecue is really all about the marinade, and it will be sliced thinly before serving, so we’ve used strip steaks, ribeyes and sirloins. (This time, we used strip steaks.)
The METHOD: All you need is just a little patience. The trick to this recipe is letting the marinade do most of the work. This marinade recipe, adapted from the cookbook “Koreatown,” works its magic for two whole days, and the onions and fruit actually start “cooking” the steaks for you in the fridge.
When it comes time to grill, since the meat is so thin, you don’t want it to be in contact with the fire for more than five minutes. So get the grill hot, sear the steaks and get them off of there.
The MEAL: Slice the steaks for your guests and serve with lots of lettuce, rice, grilled onions, grilled mushrooms, and ssamjang (basically a Korean barbecue sauce).
Korean Galbi-Style Steak
12 steaks, cut into ½ inch slices
For the marinade:
¼ cup diced pineapple with juices (from a can)
½ onion, chopped
1 Asian pear, peeled, cored and chopped
1 apple, peeled, cored and chopped
8 garlic cloves
1 cup soy sauce
¼ cup sesame oil
½ cup sugar
¼ cup mirin
¼ cup soju
4 cups water
1 pound whole button mushrooms
1 onion, sliced into thick slices
Puree the pineapple, onion, pear, apple, garlic, soy sauce, sesame sauce, and sugar in a blender or food processor, then transfer to a freezer bag with the mirin, soju and water.
Add the steaks and them to marinate in the fridge for 48 hours.
Fire up your grill and get it blazing. Sear the steaks directly over the flame, turning constantly. It’s great if they get a little char but you don’t want them to dry out. Cook each steak for about 5 minutes total and remove them from the heat. While you’re cooking steaks add whole mushrooms and sliced onions to the grill.
Slice the steaks into smaller bite-size portions and serve with lettuce, rice, onions, mushrooms, korean barbecue sauce (ssamjang) and kimchi.