Korean Barbecue Beef From Gung-Ho at The Mann
1/2 cup dark soy sauce
1/4 cup sugar
2 Tb chopped garlic
2/3 cup chopped scallions
2 Tb chopped fresh ginger
2 Tb sesame oil
2 Tb toasted sesame seeds
3 lb flank steak
Serves 6-8 on its own or 8-12 if part of an Asian noodle salad
Combine all of the ingredients except the flank steak in a bowl.
Marinate the flank steak for three hours or overnight. Remove flank steak from the marinade reserving the marinade. Remove the marinade still clinging to the meat into the reserved marinade. The best way to do this is to push the marinade off with your hands. Transfer the marinade to a pot and reduce by one third. Allow to cool.
Grill the flank steak over a medium hot grill. You want to sear and caramelize the outside without burning. A little char is OK. Remove the flank steak from the grill when medium rare - about 8-10 minutes and allow to cool for about 10 minutes before slicing. Slice very thin across the grain on the meat. Toss with reduced marinade.
You can serve it hot or at room temperature. Garnish with additional chopped scallions and white sesame seeds.
You can also top the flank steak with kimchee relish. Kimchee is a firey pickled cabbage available in most Asian markets. It is incendiary. To make milder kimchee relish, take one cup of kimchee and rinse it well. The more you rinse it the more tame it will become. Shred the kimchee and garnish the top of the flank steak. |
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Korean Barbecue Beef From Gung-Ho at The Mann
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