Prep 10 mins
Cook 10 mins
This has been a family favorite for over 40 years, since my parents' friends, the Kims, from Korea, gave it to them. It was, believe it, or not, our usual "camping fare," since it could be prepped at home, marinated at the campsite, and then grilled on a Hibatchi. Warning: The smell of the meat marinating is absolutely intoxicating!
- Slice beef thinly, if using beef. (If using pork or chicken, cubes will work.).
- Mix all other ingredients together in a large baggie, or sealable container.
- Marinate meat for 3-48 hours (the longer, the better). If you can't marinate it too long, pierce the meat, to help the marinade permeate the meat better.
- Skewer the meat, and grill to desired doneness. I've also cooked it in a "grill basket," but it has better flavor when the meat can get kind of crispy on the edges, and the skewers allow for more surface area to become crispy.
Very good and easy recipe, I will make it again but will try using 1/2 sesame oil and 1/2 veggie oil as the sesame oil can overpower the other flavors
Great recipe! Used a sirloin tip roast, marinated for a little over 2 days, skewered on bamboo then BBQ'd over charcole. Added a few red pepper flakes to the marinade, as we like beef a little spicy. Dipped in sweet & spicy chili sause, served with cole slaw. All were pleased!
I am Korean, and this is a very good recipe!