Recipe: Korean BBQ Marinade
Tired of flavourless chicken and veggies? Our marinade is here to save your dinner
This Korean BBQ Marinade is perfect with pork, chicken, beef, tofu and firm veggies such as mushrooms, zucchini, eggplant and peppers.
- 1 Korean pear, diced
- ½ cup gojuchang
- ¼ cup soy sauce
- ¼ cup rice wine vinegar (or white wine vinegar)
- 1 tbsp sesame oil
- 1 tbsp freshly minced ginger
- 1 tbsp freshly minced garlic
Add all ingredients to a food processor and puree until smooth. Add to a saucepan over medium heat. Cook for about 20 minutes. Let cool. Add marinade and protein or veggies to bowl or zipper seal bag. Massage or stir marinade into protein/veggies. You can marinate for 1 hour or overnight. If using flank steak, remove from fridge 30 minutes before cooking.
Heat a BBQ, grill pan or a cast iron pan over medium high heat. Cook each side of the steak for 5-7 minutes. Let rest 10 minutes before slicing. Slice ¼ inch thick slices against the grain. Serve on a salad or with grilled or roasted veggies and rice.
For an easy dipping sauce heat the leftover marinade for 10 minutes over medium high heat to kill raw meat bacteria.