|½ ounce||Garlic; peeled and minced|
|1¼ ounce||Sesame seeds; crushed|
|1 bunch||Scallions; thinly sliced|
|2 teaspoons||Szechwan pepper OR|
|2 teaspoons||Black pepper|
|1 tablespoon||Sesame oil|
|4 ounces||Shoyu; OR|
|4 ounces||Soy sauce|
|1 tablespoon||Peanut oil|
|½ ounce||Ginger; peeled and grated|
KOREAN BARBECUE: Kalbi marinade is what you find on traditional Korean bulkogi, or Korean barbecue. In this case the meat is flank steak, but the marinade works just as well on other cuts, and also on chicken, pork, and seafood. I've given you the marinade recipe and some quick tips for using it.
The marinade is enough for one large flank steak. Mix everything together in a bowl and pour over the flank steak. Marinate at room temperature for 2 hours, or cover and refrigerate for 4 to 6 hours.
~-If you marinate too long, the soy and sugar can potentially begin cooking a thin cut of meat.
~-Marinades involving soy and sugar can burn on the grill, so watch the meat carefully.
~-If using on seafood, cut the marinating time in half.
~-Make sure to let excess marinade drip off to avoid your grill flaming up when you place the meat on. If it does, cover the grill right away.
~-Allow flank steak to rest 10 minutes before slicing thin strips across the grain.
SERVING IDEAS Serve this thinly sliced, accompanied by large leaves of red leaf lettuce, sticky rice, kim chee, marinated bean sprouts, and spicy bean paste. The idea is to make a lettuce leaf bundle with different combinations of relishes and rice -- almost like a lettuce leaf burrito.
Recipe by: Sous Chef Cleve of The MasterCook Show Posted to bbq-digest by "Gustafson, Paul" <GustafsP@...> on May 7, 1999, converted by MM_Buster v2.0l.
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