Ingredients with Measurements:
- 1 pound beef sirloin, thinly sliced
- 1/2 cup cheonggukjang (Korean fermented soybean paste)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice wine
- 1/4 cup sesame oil
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
Special equipment needed:
- Large mixing bowl
- Plastic wrap
- Skewers
Step-by-step instructions:
1. In a large mixing bowl, combine cheonggukjang, soy sauce, brown sugar, rice wine, sesame oil, garlic, ginger, black pepper, and red pepper flakes. Mix well.
2. Add the thinly sliced beef to the marinade and mix until the beef is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat the grill to medium-high heat.
4. Thread the marinated beef onto skewers, leaving a little space between each slice.
5. Grill the beef skewers for 3-4 minutes per side, or until the beef is cooked through and slightly charred.
6. Once the beef is cooked, remove from the grill and sprinkle with green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 8-10 minutes
Temperature:
Grill temperature: Medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Total fat: 18g
Saturated fat: 4g
Cholesterol: 70mg
Sodium: 1050mg
Total carbohydrate: 13g
Dietary fiber: 1g
Total sugars: 9g
Protein: 25g
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or ribeye.
- Cheonggukjang can be substituted with doenjang (Korean soybean paste) or miso paste.
- Rice wine can be substituted with dry sherry or white wine.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced onions and bell peppers to the skewers for extra flavor and texture.
- Use chicken or pork instead of beef.
- Add more red pepper flakes for a spicier marinade.
Tips and tricks:
- Thinly slicing the beef will help it cook faster and absorb more flavor from the marinade.
- Marinate the beef overnight for the best flavor.
- Soak the skewers in water for 30 minutes before grilling to prevent them from burning.
- Brush the grill with oil before grilling to prevent the beef from sticking.
Storage instructions:
Leftover beef can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef in the microwave or on the grill until heated through.
Presentation ideas:
Serve the beef skewers on a platter with sliced green onions and sesame seeds sprinkled on top.
Garnishes:
Green onions and sesame seeds.
Pairings:
- Serve with steamed rice and a side of kimchi.
- Pair with a light and refreshing cucumber salad.
Suggested side dishes:
- Kimchi
- Steamed rice
- Cucumber salad
Troubleshooting advice:
- If the beef is sticking to the grill, brush the grill with oil before grilling.
- If the beef is tough, marinate it for a longer period of time.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and utensils before and after handling raw meat.
Food history:
Cheonggukjang is a traditional Korean fermented soybean paste that has been used in Korean cuisine for centuries. It is known for its strong flavor and health benefits.
Flavor profiles:
Savory, salty, slightly sweet, and nutty.
Serving suggestions:
Serve the beef skewers as a main dish or as part of a Korean BBQ spread.
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Region: Korean