Korean Barbecue
From unswissmiss 16 years ago
- 20 minutes to make
- Serves 4
Sweet, savory, and fragrant, Korean barbecue is irresistible, even to many who don't usually enjoy beef. In restaurants, the meat is usually cooked over a special grill in the center of the table, but the dish is just as good prepared in a skillet at home.
Ingredients
- 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.
The Rating
Reviewed by 4 people-
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!...more
chefjeb
in Carthage 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
-
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...more
fiddy7
in Edgewater Park loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was good "
" It was excellent "
" It was excellent "
" It was excellent "