Dear Cindy,
I’m very hesitant to post this recipe. I “heart” Korean barbecue, but other than liking it, I know nothing about it. I found a KBBQ beef recipe on Gourmet, made some changes, and basically took the “BBQ” aspect of it by making it in the oven. It was tasty, I swear. Maybe we can have some of the legit stuff next time I’m in LA? xoxo
KOREAN BBQ BEEF with CRISP GREEN SALAD
Serves 2
For the Salad
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon light brown sugar
½ head iceberg lettuce, cored and shredded
1 small cucumber, ends trimmed, halved lengthwise, seeded, and sliced ¼” -thick
½ cup whole cilantro leaves
4 scallions, white and pale green parts thinly sliced(reserve these for beef), green tops thinly sliced
- Whisk soy sauce, vinegar, oil, and brown sugar together in small bowl.
- Toss lettuce, cucumber, cilantro, and scallion greens (tops only — see beef ingredients) together in large bowl.
- Continue with beef portion of recipe.
For the Beef
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 garlic clove, minced
2 tablespoons light brown sugar
1 tablespoon rice vinegar
1 teaspoon Sriracha
1 tablespoon black sesame seeds
2 strip steaks (1 to ½ pounds total), thinly sliced
- Place a rimmed baking sheet on oven rack in upper third of oven and preheat to broil.
- Whisk first 7 ingredients and reserved scallions (see salad ingredients) together in medium bowl. Add meat and toss to coat evenly. Let sit for 10 to 15 minutes.
- Open oven and carefully place preheated baking sheet on cooling rack. Spread beef out in single layer and immediately return to oven. Broil until beef is caramelized and lightly charred, 6 to 8 minutes.
-Toss salad with vinaigrette and serve with beef.
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August 6th, 2009 at 7:33 pm
This wasn’t as good as Honey Pig, but then again nothing else compares to that place. I can’t believe you’re going without me. At least bring me back a doggy bag.