Ingredients with Measurements:
- 1 lb thinly sliced beef (sirloin or ribeye)
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup brown sugar
- 2 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/4 tsp black pepper
- 1/4 cup chopped scallions
- 1 tbsp toasted sesame seeds
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. In a mixing bowl, combine soy sauce, mirin, brown sugar, sesame oil, garlic, ginger, black pepper, scallions, and sesame seeds. Mix well.
2. Add the 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 or grill pan over medium-high heat.
4. Remove the beef from the marinade and shake off any excess liquid.
5. Grill the beef for 2-3 minutes on each side, or until it is cooked to your desired level of doneness.
6. Transfer the beef to a serving platter and garnish with additional scallions and sesame seeds, if desired.
- Time:
Preparation time: 10 minutes
- Marinade time: 2 hours or overnight
- Cooking time: 6-8 minutes
Temperature:
- Grill or grill pan over medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 15g
- Carbohydrates: 14g
- Protein: 26g
Substitutions for ingredients:
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Beef can be substituted with chicken, pork, or tofu.
Variations:
- Add sliced onions or bell peppers to the marinade for extra flavor and texture.
- Use the marinade as a dipping sauce for the grilled beef.
- Serve the grilled beef with steamed rice and kimchi for a complete Korean meal.
Tips and tricks:
- Thinly sliced beef cooks quickly, so be careful not to overcook it.
- Let the beef rest for a few minutes before slicing it to retain its juices.
- Use tongs to flip the beef on the grill to prevent it from sticking or breaking apart.
Storage instructions:
- Store leftover grilled beef in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftover grilled beef in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the grilled beef on a bed of lettuce leaves for a refreshing and healthy twist.
- Arrange the beef slices on a wooden board for a rustic presentation.
Garnishes:
- Chopped scallions
- Toasted sesame seeds
Pairings:
- Korean rice wine (makgeolli)
- Light beer
- Green tea
Suggested side dishes:
- Steamed rice
- Kimchi
- Pickled vegetables
Troubleshooting advice:
- If the beef is sticking to the grill, brush it with a little bit of oil before grilling.
- If the beef is tough, marinate it for a longer time or use a more tender cut of meat.
Food safety advice:
- Marinate the beef in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure that the beef is cooked to a safe temperature of 145°F.
Food history:
- Korean BBQ is a popular cuisine that originated in Korea in the 1940s. It is known for its flavorful marinades and grilling techniques.
Flavor profiles:
- Savory, sweet, umami, nutty
Serving suggestions:
- Serve the grilled beef with a variety of side dishes for a fun and interactive meal.
- Enjoy the grilled beef with a cold beer or refreshing drink.
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Region: Korean