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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This Korean BBQ was the first recipe my mother-in-law taught me after the wedding. It was one of my husband's favorites and I've made many batches since. She also showed me that I can ask the butcher at the grocery store to thinly slice the roast for me - what a time saver! I usually divide a batch into meal-sized portions into vacuum seal bags and store in the freezer. Defrost, grill and serve with rice for a quick meal! Ingredients:
5 lbs beef brisket or 5 lbs chuck roast, sliced thin |
1 (10 ounce) bottle mirin |
3 bunches green onions, chopped |
2 tablespoons sesame oil |
2 onions, sliced thin |
2 tablespoons sugar |
3 garlic cloves, diced |
1 tablespoon sesame seeds |
2 inches piece gingerroot, chopped or grated |
salt and pepper |
Directions:
1. Mix all the ingredients except the beef into a large container with a secure lid.
2. Stir the beef into the marinade, making sure the marinade thoroughly mixed through the beef.
3. Marinate overnight.
4. Saute the beef in a hot skillet or grill and serve with rice.
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