FOR TRADITIONAL BARBECUE, CONTEMPORARY SMOKED FOOD, & GRILLED DISHES
A flanken rib, an amazing little feat of butchery, is created by a crosscut from the chuck end of the short ribs. The knife work results in long strips of meat with just a small section of bone atop each. It’s a common cut in Asian markets, and any other meat market worthy of its name can prepare it for you, too. We mention flanken here because it’s the perfect cut to immerse in this explosive flavoring. Sirloin also laps it up fabulously. If you plan to barbecue the meat, make the marinade a day ahead so that your beef can have an overnight soak for the fullest taste. This batch makes enough for 4 to 5 pounds of meat.
The Korean Marinade is a dynamic and flavorful concoction that brings the distinctive tastes of Korean cuisine to your grilled or barbecued meats. Rooted in the essence of Korean flavors, this marinade combines the rich umami of soy sauce, the sweetness of brown sugar, the nutty richness of sesame oil, and the spicy kick of gochujang or sriracha, depending on your heat preference. It’s a perfect example of how the right combination of ingredients can create a harmonious and balanced profile that enhances the natural flavors of the meat.
Ganjang, a Korean soy sauce, is a key player in this marinade, contributing its deep, savory notes. The addition of light brown sugar not only sweetens but also helps caramelize the meat during cooking, while Asian sesame oil imparts a distinctive nutty aroma that’s essential in Korean cuisine. For those who appreciate a fiery touch, gochujang or sriracha can be incorporated to elevate the spice quotient.
One of the beauties of this marinade is its flexibility. It can be applied to a variety of meats, such as beef, chicken, or pork, allowing you to explore different combinations and experiment with the marinade’s adaptability. The garlic cloves contribute their pungent essence, harmonizing with the other flavors and adding a layer of complexity.
Marinating for a minimum of 2 hours allows the marinade to infuse the meat, resulting in a depth of flavor that takes your dish to the next level. Whether you’re hosting a barbecue with friends or grilling up a special dinner for your family, this Korean-inspired marinade is sure to impress with its bold flavors and enticing aroma. It’s a testament to the culinary wonders that can be achieved when global flavors meet the sizzle of a grill.
MAKES: ABOUT 2¼ CUPS
INGREDIENTS:
- 1½ cups ganjang (Korean soy sauce) or Japanese soy sauce, such as Kikkoman
- ¼ cup plus 2 tablespoons packed light brown sugar
- ¼ cup Asian sesame oil
- 2 tablespoons gochujang (Korean red pepper paste or sauce) or sriracha, optional
- 6 to 8 garlic cloves
INSTRUCTIONS:
- Combine Ingredients: Place the ganjang or Japanese soy sauce, light brown sugar, Asian sesame oil, gochujang or sriracha (if using), and garlic cloves in a blender or food processor.
- Blend: Blitz the ingredients until they form a smooth and thick puree. This will create a flavorful and well-mixed marinade.
- Marinate the Meat: Pour the marinade over the meat of your choice. The marinade is particularly well-suited for beef, but you can use it with other meats as well. Make sure the meat is fully coated in the marinade.
- Refrigerate: Cover the meat and refrigerate it for a minimum of 2 hours, or even overnight. The longer marinating time is especially beneficial if you’re planning to barbecue the meat, as it allows the flavors to penetrate deeper.
- Turn the Meat: If possible, turn the meat in the marinade a couple of times during the marinating period. This helps ensure an even distribution of the flavors.
