As the tailgating season starts to crank up, some Grillmasters find themselves scratching their heads for something unique and tasty to add to their Gameday spreads. We would like to introduce you to Korean Beef Skewers … which we think will be a fan favorite. (And it’s so easy, too!)
Gameday: Korean Beef Skewers
We would like to introduce you to Korean Beef Skewers ... which we think will be a fan favorite.
- 2 pounds flank steak , 1-inch thick
- 2 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1/4 cup red wine vinegar
- 2 Tbsp soy sauce
- 1 Tbsp vegetable oil
- 2 Tbsp brown sugar
- 2 cloves garlic , minced
- 2 Tbsp chopped green onion
- 1 tsp freshly ground pepper
- 1/2 tsp crushed red pepper flakes
Trim fat and gristle from meat and cut into strips, about one-inch wide.
Combine sesame seeds, sesame oil, vinegar, soy sauce, oil and brown sugar in a large bowl.
Stir in garlic, green onions, pepper and pepper flakes.
Add beef strips, coat well, cover and refrigerate 6 to 8 hours.
Remove beef from marinade and thread onto skewers.
Grill over high heat for 6-8 minutes, or until a medium-rare to medium.
This dish can serve up to eight people.
History of Korean BBQ (koreanbbq.info)
Known as bulgogi, Korean BBQ started as a dish served during the Koguryo Kingdom sometime around 37 BC to 668 AD. At that time, it was called by the natives as “maekjeok.” It is basically consisted of beef, garlic and chives topped with a generous amount of soy sauce. Its popularity did not last long as vegetarian Buddhists took over the country. At that time, people witnessed the death of a carnivorous diet.
Soon after, Mongols invaded the peninsula that prompted the Buddhists to leave. The Chosun Dynasty was established and people saw the return of meat in their dining tables. A new version of the famous dish was introduced wherein the traditional cuisine involved a meat that had been thinly spread and heavily seasoned with more soy sauce because sugar was very costly. It came to be known as “neobiani.”
Originally posted 2015-09-01 10:28:54.