Korean beef barbeque
Nb persons: 0
Yield:
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Total time:
Source:
| Korean beef barbeque | |
| 1/2 kilo | thinly sliced beef, (sukiyaki cut) |
| For the marinade: | |
| 1 tablespoon | brown sugar |
| 1/4 cup | soy sauce |
| 1/4 cup | rice wine |
| 4 | garlic cloves, crushed |
| 1 tablespoon | minced green onions |
| 1 medium | onion, finely minced |
| 1 tablespoon | sesame oil |
| 1 teaspoon | black pepper |
| cooking oil for brushing For the topping | |
| Sesame Seeds | |
1. Place beef in a glass bowl or marinating pan. Combine marinade ingredients and pour over beef. Mix well.
2. Cover beef with plastic wrap and let stand in refrigerator for 3-4 hours. (If in a hurry, 15 minutes will do.)
3. When ready to cook, heat grill. Brush grill with cooking oil to prevent beef from sticking. Grill beef about 1-2 minutes each side. If desired, sprinkle with sesame seeds before serving. Serve with hot rice.
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