Sunday, April 13, 2008

This Blogger . . .

. . . possibly under the influence, asked me for my Korean marinade recipe. It's used on barbecued ribs, sliced beef or chicken legs. The request isn't so odd, except that she asked in a comment on my blog entry concerning my 9th great-grandfather instead of an email. Well, maybe it's in my email . . . I haven't looked lately.

Anyhoo, here it is.

6 chicken legs, skin on.

4 cloves garlic, minced
½ cup soy sauce
2 stalks green onions, finely chopped
3 tbs brown sugar
1 tbs toasted sesame seeds
1 tbs sesame oil
½ tsp Accent
½ tsp black pepper

- Blast all the marinade ingredients in a blender.
- With a sharp knife, score the chicken legs to the bone in five or six places.
- Marinate the chicken legs overnight in the refrigerator.
- Cook quickly on a grill or under a broiler, turning frequently so the sugared marinade doesn't burn.

The same marinade can be used on beef short ribs . . .

- Butterfly the short ribs.
- Beat the bejesus out of the meat with a meat tenderizer or the back of a cleaver.
- Marinate overnight in the fridge.
- Cook on a grill.

. . . or on strips of sirloin or other prime cut of beef.

- Cut the flank steak across the grain into thin strips about a half inch wide.
- Marinate overnight in the fridge.
- Cook on a skewer on a grill, or in a very hot wok.
- If you use a wok, add a few more chopped green onions when the beef is about done.

Any of these dishes must, and I repeat MUST be accompanied with kimchi!