Korean BBQ
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1 1/2 inch thick boneless chuck steak (approx. 1 #)

1/3 c canola oil
1/4 c soy sauce
2 T sugar
2 T minced fresh onion
1 T sesame seeds
1 tsp minced garlic (2 whole cloves)
1/4 tsp ground ginger

Partially freeze beef.  With sharp knife cut very thin slices across the grain. 

In a small bowl mix the remaining ingredients together.  Place beef in a zipper bag and pour in marinade.  Close bag and refrigerated, turning several times, for at least 2 hours and up to overnight.  Drain beef, reserving the marinade.  Thread beef accordion style on skewers.

Grill or broil skewers to preferred doneness.

Boil the marinade 2 minutes and use as a basting sauce as the skewers cook.





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