North Korean Barbecue Beef Marinade

North Korean Barbecue Beef, Marinade 1

Ingredients:

2 1/2 pounds rib eye beef, thinly sliced

2 tablepoons soy sauce

2 teaspoons sesame oil

2 teaspoons crushed garlic

2 tablespoons brown sugar

1 tablespoon rice wine (sake)

Pinch of black pepper

1/2 piece of fresh kiwi, juiced in a blender

Dipping Sauce:

1 tablespoon soybean paste

2 teaspoons crushed garlic

2 teaspoons red pepper sauce

1 teaspoon salad oil

2 tablespoons water

Cooking Instructions:

Trim the fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes. In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper. Put aside. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn't require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook until browned, being careful not to overcook. Last, to prepare dipping sauce, combine all sauce ingredients and cook over low heat for 15 to 20 minutes. Serve on the side.

North Korean Barbecue Beef, Marinade 2

Ingredients:

1 pound beef short ribs, cut for kalbi (see tips, below)

2 tablespoons brown sugar

2 tablespoons soy sauce

2 teaspoons sesame oil

2 teaspoons crushed garlic

1 tablespoon rice wine (sake)

Pinch of black pepper

1/2 piece of fresh kiwi, juiced in a blender

Cooking Instructions:

Distribute the sugar evenly on the beef short ribs by sprinkling it on each piece. Allow beef to sit for 10 minutes. In a bowl, mix together soy sauce, sesame oil, garlic, sake, and black pepper. Put aside. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the sauce and mix. Allow the beef to marinate for 2 hours before barbecuing.

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