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Mixed Korean Grill With Two Marinades - {Bulgoki}

Type: Fish, Meat, Shellfish
Courses: Main Course
Serves: 8 people

Recipe Ingredients

1 cup 237mlLow-sodium soy sauce
1 cup 237mlMirin (Japanese cooking wine)
  = (found in Asian and gourmet shops)
1 cup 237mlSake
1 cup 237mlWater
1/2 cup 80g / 2.8ozLight brown sugar
1   Asian pear - chopped
  = (substitute a regular pear or an apple)
1   Ginger - (abt 1") - sliced
4   Garlic cloves - smashed
1 lb 454g / 16ozBeef tenderloin - sliced thin
1 lb 454g / 16ozLarge shrimp - cleaned, peeled,
  And butterflied
2 tablespoons 30mlHot chili paste
  = (Srirachi Hot Chili Paste recommended)
1 tablespoon 15mlToasted sesame oil
1 tablespoon 15mlSesame seeds
3   Scallions - sliced thin
1 1/2 lbs 681g / 24ozBeef short ribs
8   Baby lamb chops
  To Serve
  Mixed lettuce leaves
1   Fresh mint
1   Fresh shiso or basil
2   Fresh red hot peppers - (to 3)
  Soy Sauce
  Hot sauce or hot chili paste
  Quick Spicy Kimchee - (see recipe)
  Sweet Pickled Daikon Radish - (see recipe)
  Cool Sesame Cucumbers - (see recipe)

Recipe Instructions

In a saucepan over medium-high heat, add soy sauce, mirin, sake, water, brown sugar, pear, ginger, and garlic. Bring to a boil, reduce heat, and simmer for about 20 minutes. Puree in a blender and allow to cool. Place the sliced tenderloin and the butterflied shrimp in separate shallow dishes. Pour the puree over them, cover, and allow to marinate for 20 minutes.

Combine the chili paste, sesame oil, sesame seeds, and scallions. Place the short ribs meat-side down on a cutting board. With a sharp knife slice between the bone and the meat but do not cut all the way through. Open like a book and carefully run the knife in the opposite direction to cut the meat in half, again not going all the way through. You should now have a long flat piece of meat, about the thickness of the bone. You can grill the short ribs in large pieces or cut the meat into smaller bite-sized pieces. Place the short ribs and lamb chops in separate shallow dishes and toss with the spicy marinade. Cover and marinate for 20 minutes.

Heat the grill, a grill pan, a cast-iron skillet, or an electric tabletop grill. Grill the meats and shrimp until they are cooked to your liking. Serve as you cook them accompanied by a platter of mixed lettuce leaves, mint leaves, shiso or basil leaves, and sliced hot peppers, as well as small bowls of soy sauce and hot sauce. Also serve the Quick Spicy Kimchee, Sweet Pickled Daikon, and Cool Sesame Cucumbers in their own dishes.

Take a lettuce leaf in your hand. Put 1 or 2 pieces of meat or shrimp and top this with any combination of the condiments. Wrap the lettuce around the meat and eat out of hand.

This recipe yields 8 servings.

FOOD 911 with Tyler Florence - (Show # FO-1E12) - from the TV FOOD NETWORK


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