Beef Yakiniku with Gochujang Marinade
A Korean-Japanese fusion marinade built on fermented gochujang brings deep, complex heat that caramelizes to an almost lacquered finish on the grill. (Korean-Japanese fusion yakiniku from a Japanese BBQ cookbook.)
Ingredients
| 1 lb (450g) | thin-sliced beef (skirt steak or short rib) | |
| 2 tablespoons | 30 ml | gochujang (Korean chili paste) |
| 2 tablespoons | 30 ml | soy sauce |
| 1 tablespoon | 15 ml | sake |
| 1 tablespoon | 15 ml | mirin |
| 1 tablespoon | 15 ml | sugar |
| 1 teaspoon | 5 ml | sesame oil |
| 3 cloves | garlic, minced | |
| 1 tablespoon | 15 ml | grated apple |
Instructions
- Mix gochujang, soy sauce, sake, mirin, sugar, sesame oil, garlic, and grated apple in a bowl until smooth.
- Add beef slices and toss to coat thoroughly. Cover and marinate for at least 2 hours.
- Grill over medium-high heat for 1 to 2 minutes per side. The sugar and chili paste caramelize fast, so watch carefully.
- Serve with shredded cabbage and a drizzle of sesame oil.