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Korea is another great BBQ destination and to showcase the flavours we've created a very special marinade. Inspired by the quintessential Korean BBQ dish Bulgogi it's a delcious salty-sweet blend of soy sauce, sugar, sesame oil, garlic and ginger - perfect for sorts of meat but especially beef. For the beef, we've used Bavette, also known as flank steak - a long thin cut which is perfect for grilling directly on hot grates. Once cooked, be sure to cut it across the grain for a wonderfully tender piece of meat. |
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Korean BBQ Steak
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MAIN INGREDIENTS
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TO SERVE:
EQUIPMENT You can create this dish using any Weber BBQ; charcoal or gas. We've used the following:
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IN THE KITCHEN
- In a bowl, combine sugar, soy sauce, oil, garlic, shallot and ginger.
- Stir to combine.
- In a large shallow dish add your beef steaks and then pour over the marinade.
- Ensure even coating on the beef and leave to rest at room temperature for 15-20 minutes.
AT THE BBQ
- Set up your Weber BBQ for direct grilling at a very high heat - It should be scorching hot!
- Add the beef and cook to your liking.
- Be careful not to overcook - don't worry if the steaks stick to the cooking grates as the sugar content in the marinade may cause this to occur.
- We recommend using a digital thermometer probe to find out the core temperature of the meat - 45 - 50 celcius for rare, 55 to 60 for medium-rare, 60 to 65 for medium.
ON THE PLATE
- Slice against the grain for optimal tenderness.
- Sprinkle toasted sesame seeds and finely sliced spring onions over for steak and serve with a light, fresh asian beer.
