Korean BBQ
(Mom's Recipe)
Ingredients
Directions
Mix ingredients. Wash meat and dry with paper towel. Lay meat flat in container and pour sauce just enough to barely cover the meat. Marinate overnight in fridge. If there is time, turn meat over to cover the other side in sauce. Cover the container with foil if it does not have its own cover, so that the sauce does not spill in the fridge. Store the extra (unused) sauce in a bottle in fridge.
Line a 9x11 pan with foil. Place chicken and some of the marinade in pan. If there is skin on the chicken, place skin side up, don’t cover. Bake for about ½ to ¾ hr for boneless chicken to 1 hour for drumsticks in 350 degrees oven. Turn the chicken half way through cooking. Test chicken for doneness. (The time is approximate as I usually cook the chicken in the microwave first for 10 to15 min., and then finish it on the grill to give it a B-B-Q taste.)
For thin sliced beef, it is better to pan fry in a hot pan for 2 to 3 min. on each side, until it is done to your taste and depend on how thin the slices are. The thinner it is, the faster it cooks. You do not want it to be too dry, so do not over fry.
Ingredients
- Korean Barbecue sauce
- ½ C Kikoman shoyu substitute w/any dark shoyu
- ½ C Aloha shoyu (substitute w/any light shoyu or any other shoyu) 1 C total
- 1/8 C of sesame oil
- 1 C sugar
- 2 Tbsp honey
- 1/8 C chopped garlic
- Optional: 1 in chopped or grated ginger, chopped green onions, ¼ C sake or sherry (this makes it tastier)
- 2 to 4 lbs boneless chicken thighs, drumsticks, rib meat (khalbi), any steak type of meat thin sliced across the grain such as sirloin, top round/London broil, etc.
Directions
Mix ingredients. Wash meat and dry with paper towel. Lay meat flat in container and pour sauce just enough to barely cover the meat. Marinate overnight in fridge. If there is time, turn meat over to cover the other side in sauce. Cover the container with foil if it does not have its own cover, so that the sauce does not spill in the fridge. Store the extra (unused) sauce in a bottle in fridge.
Line a 9x11 pan with foil. Place chicken and some of the marinade in pan. If there is skin on the chicken, place skin side up, don’t cover. Bake for about ½ to ¾ hr for boneless chicken to 1 hour for drumsticks in 350 degrees oven. Turn the chicken half way through cooking. Test chicken for doneness. (The time is approximate as I usually cook the chicken in the microwave first for 10 to15 min., and then finish it on the grill to give it a B-B-Q taste.)
For thin sliced beef, it is better to pan fry in a hot pan for 2 to 3 min. on each side, until it is done to your taste and depend on how thin the slices are. The thinner it is, the faster it cooks. You do not want it to be too dry, so do not over fry.