Korean Barbecued Beef
Try this Korean Barbecued Beef recipe, or contribute your own. "Asian" and "Main Dish" are two of the tags cooks chose for Korean Barbecued Beef."Didnt let it marinade as long as it should have, was so hungry! In any case, it still smelled and tasted wonderful. We cooked it inside on the stove instead of on a grill. It was just too cold out... but I can only imagine it being better on a grill." - veranorosa
Yield: 6 Ready in 45 minutes
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Korean Barbecued Beef Preparation
1. Rinse beef and pat dry. Cut steak at a 45 angle across the grain, cutting almost, but not completely, through. Make another cut 1/4 inch from the first cut, following the same angle and cutting all the way through. Open up butterflied slices and place in a large bowl.
2. Add soy, green onions, sesame oil, sugar, and garlic to bowl; mix to coat. Cover and chill at least 30 minutes or up to 4 hours.
3. Spread slices open on an oiled grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until browned on both sides, 5 to 6 minutes total.
NOTES: Save hard-to-slice end pieces of uncooked steak to use in Korean clear noodles with mixed vegetables
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