| 1/2 cup korean chile bean paste |
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| 2 tablespoonsgarlic -- minced |
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| 1 tablespoonginger root -- minced |
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| 1/4 cuprice wine vinegar |
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| 1/4 cupsugar |
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| 1/4 cuplight soy sauce |
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| 1 tablespoonblack pepper -- coarsely ground |
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| 1 cup canola oil |
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| 1 cup scallions -- chopped |
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| 1/3 cup cilantro -- chopped |
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| 3 pounds hanger steak |
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| Directions |
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| In a food processor, add chile paste, garlic, ginger, vinegar, sugar, soy and black pepper. Blend well than drizzle in the oils. While still running, add the scallions and cilantro. Check for seasoning. It should not be salty since salt is added right before grilling. Remove 1/2 cup of the marinade and reserve for sauce. In a dish, completely coat the hanger with remaining marinade and let marinate overnight. On a hot, oiled grill, season hanger with salt and grill, about 8 minutes for medium-rare. |
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| GOCHU-JAN (KOREAN CHILE PASTE) SAUCE: mix together 1/2 cup of marinade, 1/2 teaspoon salt and the juice of one lemon. Use this for a dipping sauce. |
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| BULGOGI (KOREAN GRILLED BEEF) |