Korean Grilled Steak

I am half Thai and my husband Roger is half Korean.  I love to cook fragrant and spicy Thai food and I am really enjoying learning about and cooking Korean Cuisine - my taste buds also get a break from all that spice!! 

I have found that the only way I like Korean food is when it is made from scratch - those little packets you can purchase at the oriental supermarket just don't cut it.  Stay away - far, far, far away from those things!  The fresh ingredients make all the difference.  I love the sweet and savory combo of many of the marinades I've learned to make, especially when the meat is grilled.

Ingredients:

2 lbs Top Sirloin Steak

1/2 cup soy sauce

5 tbsp white sugar

2 tbsp sesame oil

2 tbsp sesame seeds (optional)

3 shallots, thinly sliced

2 cloves garlic, crushed

2 green onions, sliced

5 tbsp mirin (sweet Japanese wine)

Directions:

1. In a large bowl, combine soy sauce, sugar, sesame oil, shallots, garlic, 1 sliced green onion, and mirin
2. Add meat, and stir to coat
3. Cover and refrigerate for 24 hours
4. Sear meat on grill over direct, high heat, about 1-2 min per side - depending on thickness of meat
5. Move to indirect heat and cook to your liking (I prefer medium rare)
6. Baste the meat with the leftover marinade throughout cooking
7. Sprinkle the remaining green onion over meat

Thinly slice the meat against the grain and serve over steamed rice and a side of vegetables. 



Korean Grilled Chicken Breast

This is one of the family's favorite marinades.  It is inspired by a Kalbi (Korean BBQ) marinade and goes best with steamed Jasmine Rice.  The grilled chicken will have a light, sweet, and savory flavor.  I'll be using the leftovers for a salad tomorrow.  Let me know how yours turns out!

Ingredients:

4 skinless, boneless chicken breast
1 cup packed brown sugar
1 cup soy sauce
1/2 cup water
1/2 cup mirin (rice wine)
1 small onion, finely grated
4 tbsp minced garlic
2 tbsp sesame oil
1/4 tsp black pepper
2 green onions, thinly sliced (set aside 1/4 for garnish)

Directions:

1. Cut chicken breasts into 1 inch thick strips, set aside
2. Combine all other ingredients into bowl, mix well
3. Place chicken and marinade in gallon sized Ziploc bag
4. Marinade overnight
5. Remove chicken from bag, set aside
6. Place marinade in saucepan and bring to boil (baste chicken with cooked marinade while on grill)
7. Sear both sides of chicken breast on direct heat, approximately 1 min per side
8. Move chicken to indirect heat and close grill
9. The chicken cooks fast, about 5-10 min (watch closely to avoid overcooking)
10. Pour remaining cooked marinade over grilled chicken (if desired)
11. Sprinkle with green onions and serve with rice