Korean BarbecueFrom unswissmiss 8 years ago
- for the meat:
- 1 lb rib eye beef, very thinly sliced (sirloin and other well-marbled cuts also work well) shopping list
- 2 Tbsp. sugar (approximate) shopping list
- 2 Tbsp. soy sauce shopping list
- 2 tsp. Asian sesame oil shopping list
- 2 cloves garlic, finely minced shopping list
- 1 Tbsp. rice vinegar shopping list
- 3 Tbsp. oil shopping list
- for the sauce:
- 2 Tbsp black bean sauce shopping list
- 2 Tbsp. sweet chili sauce shopping list
- 1 garlic clove, finely minced shopping list
- 1/2 tsp. rice vinegar shopping list
- for the rice:
- 1 C. short-grain rice shopping list
- 2 C. water shopping list
- for serving:
- 1 head green leaf lettuce, washed and separated into whole leaves shopping list
How to make it
- Sprinkle the sugar evenly over both sides of all the slices of meat. Let sit for 10 minutes.
- In the meantime, prepare the marinade. In a small bowl, blend together the soy sauce, sesame oil, garlic, and rice vinegar.
- Pour the soy sauce mixture over the meat and mix well. Marinate for 10 minutes.
- While the meat is marinating, begin cooking the rice. Bring the rice and water to a boil in a medium covered saucepan. Reduce the heat to the lowest setting, cover the pot with a lid, and allow the rice to steam for 20 minutes.
- Once the rice is cooking, prepare the sauce. Mix the black bean sauce, sweet chili sauce, garlic, and rice vinegar in a small bowl. Set aside until serving time.
- Finally, cook the meat. In a skillet over high heat, heat the 3 Tbsp. oil until shimmering. Cook the meat in small batches until brown and carmelized; be careful not to overcrowd the pan. As the meat is cooked, remove to a platter. Each batch should take 2-3 minutes to cook.
- Serve the meat along with the sauce, rice, and lettuce leaves.
- To eat, place a large spoonful of rice down the center of a lettuce leaf, add a few slices of meat, and top with sauce. Roll the lettuce leaf around the filling, and eat like a wrap.
People Who Like This Dish 30
The Cookunswissmiss Basel, CH
The Rating4 people
In Korea they call it Kalbi...it is cooked in front of you with all the trimmings. this is as close as I have ever gotten to that original recipe.
I use pork loin also.
Thank you the sugar was the trick!
I'm really likin di...morefiddy7 in Edgewater Park loved it
I tried this tonight and it was great!
I didn't have any black bean sauce, so I improvised a sauce that consisted of some soy, siracha, rice vinegar and some hoison sauce.
It worked out very well!
Thank you!raford in Indianapolis loved it
a small family-owned korean restaurant in Plano, Texas made this and it is wonderful. Since I don't live even close to a Korean restaurant this recipe is going to be a keeper. The cooking techniques are on the money and authentic. Thanks for sharing!...morechefjeb in Carthage loved it
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