We’ve enjoyed Korean BBQ many times, and one of our favorite memories was son John’s 29th birthday with family and friends at a local Korean restaurant (Takamatsu) in Tucson. We ordered literally everything, and ate it all.
See how it’s done, you’ll want to do this recipe over and over!
Prep Time | 30 minutes |
Cook Time | 20 minutes |
Servings |
people
|
- 1 lb beef tenderloin sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick.. use what you like, i.e. pork belly, etc
- 1/2 cup crushed pear
- 1/2 cup onion puree
- 4 cloves minced garlic
- 1 tsp minced ginger
- 1 whole chopped green onions
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 pinch ground black
- 1 tbsp toasted sesame oil
- 3 slices carrot
Ingredients
Marinade
|
|
- Mix all the marinade ingredients in a bowl. Add the sliced beef and mix well. You can grill, pan-fry, or BBQ right after marinating, but it's best to keep it in the fridge and let it marinate for at least 30 minutes, or overnight for a tougher cut of beef.
- for Vegetarians: Use the same marinade above and replace beef with mushrooms. You'll need 10-12 large dried shiitake mushrooms. Add a few white mushrooms if you like them.
- Soak the dried shiitake mushrooms in warm water for several hours until they're soft. Squeeze out any excess water and slice each mushroom thinly. Slice some white mushrooms, carrot, and onion. Mix all of it together in the marinade. Grill, pan-fry, or BBQ.
Recent Comments