Korean BBQ
 

Here is a tasty recipe for Korean Style BBQ. One simply has to substitute Beef Short Ribs for Dog meat.

3 to 4 LBS of Beef Short Ribs

1 1/4 Cups Water
1/2 Cup Soy Sauce
2 Tblspns Sugar
1 Tblspn Black Seasame Seed Oil
2 Cloves Garlic mashed
2 Tblspoons of Green Onions minced
1 Tblspn Toasted Seasame Seeds

optional

1-2 Tblspns Red Chili Paste..Sambal Oelek

Mix all ingridents together and marinate Ribs overnight.

Cook over Hot Grill till done.

Yum. :)

It is VERY important to Marinate for at least 8 hours...

Sounds good. Do you use boneless strips or cross cut slabs? How thick is best? It's always weird grilling what is essentially stew meat. It's raw, then perfect, then leather--all within about 60 sec.

Boneless strips...

Mmmmmmmmmmmmm....Bulgogi

you might want to try that with tri tip slices. and a quick grilling for color and crust and a long smoking with a good hardwood like cherry or oak

Re: Korean BBQ
 

Lab or retriever?

Bulgogi and short ribs rock.

In my country, we have a variation using cat.

rjp

I marinade mine in Coke a cola over night, natural meat tenderizer. Rub with spices pour coke over them and store in fridge, I turn mine over several times to keep them wet. Not much coke maybe a 12 ounce can and a half , rub the spices on good and cook to perfection. I have taken the juice left over and applied them to the meat as grilling before the BBQ sauce.

For Gal Bi (we call it LA Gal Bi, I don't know why) we use 3 bone short ribs cut to just under halp an inch, or with boneless short rib cut a little thinner. Bul Go Gi is made with beef chuck rolls and the marinate is slightly "diluted" compared to the Gal Bi. My family run a meat store.

As far as dogs are concerned, they're not some cute little "pet" dogs. They are muts that ran around old, pre-Korean War farming communities. Unfortunately the "tradition" continued onaa but the newer generations don't approve of it and the practice is actually slowly disappearing. Hopefully the rest of the world will catch on...

my friend's mom has the best recipe. tab's is missing a very key ingredient. and her's is the best.

vash , is it a secret ingredient ?

I know a lot of people like tri-tip and other cuts.

I just don't understand. New York and ribeye are so much tastier.


KT

opps....she puts in some SAKE. her bulgugi is un-rivaled.

U know I was thinking of adding some Rice Wine to the Marinade, however for the first time out I decided to stay with the orginal recipe.

I suppose just about any good cut of meat would work.

Here's what Korean people do:

1. Go to Asian market
2. Buy thin sliced beef for bulgogi (probably not available sliced this thin at your usual grocery store)
3. Buy bulgogi sauce (also not available at your usual grocery store)...

http://forums.pelicanparts.com/uploa...1156536154.jpg

Marinate about an hour and cook (with mushrooms, onions, etc.) on the George Forman or similar grill. Serve with steamed “sweet” rice (probably not available at your usual grocery store) and homemade kimchee (probably not available at your usual grocery store…get the idea, here?);)

No, I am not Korean, but have several friends that taught me to do it this way, and it ROCKS. Much better than trying to make the American version, IMHO.

Aahhh kimchee. Cabbage, garlic and hot pepper. Pickled to prefection. Good stuff.http://www.pelicanparts.com/support/smileys/nuts.gif

We use a London Broil cut. Overall my wife's favorite way that I prepare beef. I may try the Coke idea next time.

i have been adding coke to my pulled pork for years, and ginger beer to my jerk pork as well. i know of a recipe for coca cola cake,it seems to be a southern thing.