korean barbecue

from Austin T. Gregory, OD, PBNC Staff
ingredients
all
1 cup brown sugar
3 lbs meat
thinly sliced chicken, ribeye, or flank steak
1 cup soy sauce
1/2 cup water
1/4 cup mirin
onion
one half
1 whole asian pear
finely grated
5 cloves garlic
finely chopped
2 tbsp sesame oil
salt
a pinch
pepper
a pinch
cookware
  • freezer bag
  • grill or large pan
I can't get enough Korean Barbecue. I like to make copious amounts on the weekend and then eat delicious leftovers for the rest of the week.
1
Sprinkle brown sugar over meat and let sit for 20 minutes.
2
Mix soy sauce, water, mirin, onion, Asian pear, garlic, sesame oil, salt, and pepper for the marinade. Pour into a freezer bag, and place the meat in bag and rotate a few times to ensure even coverage. Refrigerate overnight.
3
Heat grill or large pan to medium hot. Cook meat in remaining marinade for 2 - 4 minutes per side.
4
Serve with kimchi fried rice or crystal noodles.