Recipe by Belinda in Austin, TX
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!
- 1 1⁄2 lbs round roast (or pork, or chicken)
- 1⁄4 cup soy sauce
- 1⁄4 cup toasted sesame seeds
- 1⁄4 cup sesame oil (or veggie oil, if you must)
- 1⁄2 teaspoon ground ginger
- 1⁄2 bunch green onion, including tops, chopped
- garlic salt, to taste
- pepper, to taste
Directions See How It's Made
- 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.