This dish is very similar to marinated beef you’d see at a Korean barbeque restaurant. The marinade is in fact similar enough that it’d be wonderful for bulgogi (buy thinly sliced beef, often chuck) or for galbi (buy "flanken-style" or "LA style" short ribs). But this is a slightly older version of those two dishes, and one that my mother reserved for special occasions, made with more steak-like cuts. It works wonderfully with rib-eye, sirloin and New York strip.
For marinade 1: Puree the ginger with the soju in a small food processor or blender or using a stick blender. Strain the ginger puree through a fine-mesh strainer into a small bowl to capture the ginger juice.
For marinade 2: Combine the soy sauce, granulated sugar, brown sugar, scallions, garlic, sesame seeds, pepper, sesame oil and pear juice, if using, in a mixing bowl, stirring well to make sure the sugar is dissolved. Refrigerate until needed.
For the meat or vegetables: In a container, rub the beef or toss the vegetables with marinade 1 and let sit for 10 minutes. Remove the beef or vegetables from the marinade and discard any excess marinade, then add back to the same container. Add marinade 2 and use your hands to massage it into the beef or toss with the vegetables. Let marinate, refrigerated, for about 30 minutes.
Prepare a grill or grill pan for medium heat. Add the beef or vegetables, letting excess marinade drip off first, and grill until desired doneness, 2 to 3 minutes on each side for the beef and until grill-marked for the vegetables, taking care not to let it burn.
Garnish with the toasted pine nuts, chopped scallions and sesame seeds. Serve and enjoy! We like these with the usual suspects of Korean barbeque, like rice, lettuce wraps, gochujang and banchan (small side dishes and kimchi).
You could also use the marinade for tempeh or chicken thighs; pineapple slices work well too.
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