43. Around The World in 80 BBQs - South Korea

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.

Korean BBQ Steak

MAIN INGREDIENTS

Bavette Steak (approx 1KG)
White granulated Sugar, 3 tbsp
Soy sauce, 6 tbsp
Vegetable oil, 2 tbsp
Toasted sesame oil, 2 tbsp
Garlic cloves, 3 - minced
Shallot, 1 - minced
Grates, peeled fresh ginger, 1 tbsp
Salt, pinch
Pepper, pinch

TO SERVE:

Toasted sesame seeds, pinch
Finely sliced spring onion, small handfull

EQUIPMENT

You can create this dish using any Weber BBQ; charcoal or gas.

We've used the following:

Weber Genesis E-330
Tongs
Large Drip Trays (6416)

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.

43. Around The World in 80 BBQs - South Korea

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