INGREDIENTS

INSTRUCTIONS

KOREAN BARBECUE: Kalbi marinade is what you find on traditional Korean
bulkogi, or Korean barbecue. In this case the meat is flank steak, but the
marinade works just as well on other cuts, and also on chicken, pork, and
seafood. I've given you the marinade recipe and some quick tips for using
it.
The marinade is enough for one large flank steak. Mix everything together
in a bowl and pour over the flank steak. Marinate at room temperature for 2
hours, or cover and refrigerate for 4 to 6 hours.
COOKING TIPS
~-If you marinate too long, the soy and sugar can potentially begin cooking
a thin cut of meat.
~-Marinades involving soy and sugar can burn on the grill, so watch the
meat carefully.
~-If using on seafood, cut the marinating time in half.
~-Make sure to let excess marinade drip off to avoid your grill flaming up
when you place the meat on. If it does, cover the grill right away.
~-Allow flank steak to rest 10 minutes before slicing thin strips across
the grain.
SERVING IDEAS Serve this thinly sliced, accompanied by large leaves of red
leaf lettuce, sticky rice, kim chee, marinated bean sprouts, and spicy bean
paste. The idea is to make a lettuce leaf bundle with different
combinations of relishes and rice -- almost like a lettuce leaf burrito.
Recipe by: Sous Chef Cleve of The MasterCook Show
Posted to bbq-digest by "Gustafson, Paul" <GustafsP@augsburgfortress.org>
on May 7, 1999, converted by MM_Buster v2.0l.

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