Korean Beef Barbecue

Korean Beef Barbecue

Ingredients:
2 tablespoons molasses 3 garlic cloves, minced
6 tablespoons low-sodium soy sauce 1 teaspoon ground black pepper

Directions:
11⁄tablespoons rice vinegar
2
1Clean the excess fat from the beef and slice diagonally against the grain
into 2-inch-thick slices.
2In a resealable plastic bag, combine all ingredients. Seal the bag securely,
making sure to remove the excess air from the bag.
3Marinate the beef in the refrigerator 1 to 2 hours, rotating the bag occa-
sionally to ensure that all the beef is covered in marinade.
4Preheat the grill to 350 degrees.
5Gently remove the beef from the marinade and transfer directly to the
grill. Make sure to place the slices of beef against the grain of the grill
grate.
6Grill the beef for approximately 5 minutes (about 2 minutes per side) or
until desired doneness.
Traditionally, the meat for bulgogi is sliced almost paper thin,
which is no mean feat unless you have a meat slicer. Keeping the
slices thicker also enables you to cook it on the grill, adding an
extra layer of flavor.
Bulgogi often is served in lettuce leaves, but it tastes great with
rice, too.
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Part IV: Entrees and Sides and Then Some
Pork Satay
Paul Kirk draws from Southeast Asian cooking tradition for this simple and
savory recipe.
Preparation time:15 minutes, plus marinade overnight
Cooking time:15 minutes
Yield:4 servings
Special equipment:Metal or bamboo skewers, soaked in water
1⁄cup unsweetened coconut milk 1 tablespoon soy sauce
2