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Barbecued meat sticks with a fiery Korean marinade. Speedy and simple Paleo supper.Korean Beef Skewers
Photography Credit: Sabrina Modelle
These barbecued Korean meat sticks are somewhat sweet, somewhat zesty from the gochujang (which is a Korean bean stew glue), and brimming with umami. Best of all, you can have them on the table in about a half hour.
I'll always remember the first occasion when I ate Korean nourishment. We were going to my mother's companion in Los Angeles and she took us out for Korean grill. My first taste of kimchi, banchan, and bulgogi and I was snared.
Korean Beef SkewersI live in California where extraordinary Korean sustenance is not hard to happen upon, but rather in 2012 I learned I would need to be sans gluten for whatever is left of my life. Rather than saying farewell to my most loved sustenances, I begin figuring out how to make them at home. Korean sustenance was one of the main foods I handled.
I adore serving these sticks with rice, kimchi, and some additional gochujang as an afterthought. For a genuine treat, wrap everything up in a sheet of nori for a Korean taco, as in the photograph underneath!
Korean Beef Skewers
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Korean Beef Skewers Recipe
Planning time: 10 minutesCook time: 8 minutesMarinating time: Marinating timeYield: Serves 4 to 6
These Korean meat sticks are best when cooked on a barbecue, yet they are additionally awesome cooked on the stovetop. Utilize an extremely hot cast press skillet and cook for 3 to 4 minutes for every side.
On the off chance that you can't discover gochujang or you don't care for the fixings in the locally acquired stuff, utilize miso in the marinade rather or make your own. It's a vital topping in our home!
Fixings
For the steak:
� container tamari or soy sauce
� container mirin
� container rice wine vinegar
2 tablespoons sesame oil
2 tablespoons gochujang or light miso
1/2 pounds skirt steak (fold steak or flank steak functions admirably here, as well)
Canola or other nonpartisan oil
To serve (discretionary):
2 tablespoons sesame seeds
Cilantro or mint clears out
Kimchi
Additional gochujang
Cooked rice, discretionary
Nori (ocean growth sheets), discretionary
MethodHide Photos
1 Whisk together the marinade: In a vast bowl, join the tamari (or soy sauce), mirin, rice wine vinegar, sesame oil, and gochujang (or miso) for the marinade. Rush until the fixings are all around consolidated.
2 Marinate the steak for 20 to 30 minutes: Cut the skirt steak into 2-inch wide strips. Add the strips to the bowl of marinade and mix until equitably covered. Marinate the segments of meat for 20 to 30 minutes at room temperature. On the off chance that you are utilizing wooden sticks, absorb them water for no less than 20 minutes.
Korean Beef Skewers
3 Preheat the flame broil for no less than 20 minutes while the meat is marinating. The barbecue is sufficiently hot when you can just hold your palm over the flame broil grates for a moment or two.
4 Grill the hamburger sticks: Thread meat onto the sticks and brush with oil. Barbecue the sticks for 4 minutes. Flip and flame broil another 3 to 4 minutes on the second side, until the steak comes to your favored doneness.
Korean Beef Skewers
5 Serve the sticks: Sprinkle the sticks with sesame seeds and cilantro or mint, if utilizing. Present with rice, kimchi, nori, and additional gochujang
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Korean Beef Skewers
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