Recipe: Korean BBQ-Style Marinade
Tired of flavourless chicken and veggies? Our marinade is here to save your dinner
This Korean BBQ-Style 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.