The Kim Family Korean Beef Recipe
photo by mickeydownunder
- Ready In:
- 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.
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FANTASTIC recipe!<br/>SO GLAD this one J-U-M-P-E-D out at me!<br/>Can also add julienne carrots, red capsicum too!<br/>LOVE the versatility too!<br/>Wrapped in lettuce bundles, creates a healthy delight!<br/>I REALLY enjoyed this tonight!<br/>THANKS!<br/>JUST UPDATING: MADE AGAIN TODAY, TRUE!<br/>10 stars and WILL be serving this at my next party too!<br/>UPDATE: Made it again today, TRUE!<br/>Seems EACH time I make it gets better and better too!
This is a delicious Korean beef recipe. We marinated 72 hours like other reviewers suggested and followed ingredient list as posted. This was very tender and flavorful. Make sure you slice the beef very thinly as Belinda says, as I had a couple of thicker pieces that were not as flavorful as the thinner ones. Thanks for posting this recipe! Made for Asian Forum's "Let's Get Skewered" Challenge.
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I'm a retired teacher, now, whose children have grown up, and abandoned me! ? Rather than cooking huge portions, I'm on the hunt for cooking-for-one ideas, or meals that can be tweaked, to make eating leftovers more varied and exciting. I have a pressure cooker, which I love, and I've been making yogurt, eggs, ribs, etc, in that. I still love to cook, and read (and, pin) recipes; but, my focus has changed, from when I first joined this site, in 2007.