After several trips to the Korean restaurants mushrooming in the Boston area, I decided to buy a book on Korean cooking. It provided the perfect introduction to making Korean food at home including Mandu, Kimchi pancakes & Bibimbap. I stocked the pantry with everything that’s typically needed and was trying to figure out what to make. Just then we finalized a camping trip, so Korean barbecue sounded like the perfect thing to try first and enjoy at a campsite. We had some chicken, steak tips, halibut and pork shoulder in the refrigerator. So what ended up in the cooler ready to be grilled? Tandoori chicken, Korean halibut in red pepper paste, Korean sirloin tips and Cochinita Pibil…the rest to be posted soon.
Here’s what you need to make the marinade:
- 1/4th Cup Water
- 4 Cloves of Garlic
- 1/4th Cup Red Wine
- 1/4th Cup Light Brown Sugar
- 1/2 Cup Soy Sauce
- I tablespoon Crushed Black Peppercorns
- 1 inch Piece of Ginger (cut into thin slices)
- 2 Pounds Sirloin Tips
- 1 Tablespoon Crushed Garlic
- 1/2 a Cup Minced Scallion
- 2 Tablespoons Good Quality Sesame Oil
- 1/2 Teaspoon Freshly Ground Back Pepper
The first step is to make the sweet soy base. It can be made in bulk and refrigerated making it easy to whip up korean fare that uses this sauce as base. In a saucepan, add the water, garlic, ginger and peppercorns and bring to a boil. Let it simmer for 10 minutes.
Then add the soy sauce, wine and brown sugar and turn the heat to high.
Let the mixture boil for 2-3 minutes and then let it cool down. The sweet soy base is now ready.
Discard the solids and then add the freshly ground pepper, crushed garlic & sesame oil. The sesame oil really makes all the difference and as soon as you put it, you’ll know what I mean. Make sure you buy good quality dark sesame oil.
Next, add the minced scallion and the marinade is ready.
Marinate the tips in this marinade for 12-24 hours.
Light up the coal briquettes in a grill and while its getting ready, pour the marinade into a sauce pan and cook it for a few minutes until it thickens for easy basting.
Let the briquettes burn for about 20 minutes until they are covered with white ash.
Grill the marinated tips on the grill for 4 minutes on each side.
Brush the thickened marinade on the tips on both sides for added flavor and to keep the tips moist.
Garnish with minced scallion and enjoy with some Soju!