Description
Normally, in Korean barbecue, sake, along with soy sauce, is used to marinade the beef. In my recipe, I replaced sake with delicious Chinese plum wine. The meat comes out with a perfect balance of a little sweet and savory. Paired with refreshing red lettuce and shredded carrot, your summer barbecue will be out of this world.
Ingredients
- 4 pieces Ginger (about 4 Inches)
- 1-¼ cup Plum Wine
- ¼ cups Sugar
- ⅓ cups Soy Sauce
- 3 Tablespoons Non-flavored Oil Like Grapeseed
- 2 pounds Black Angus Beef, Sliced Into Long Strips (You Can Use Short Ribs Or Your Favorite Marbled Cut)
- 2 heads Red Lettuce
- 1 whole Carrot
Preparation
Peel ginger and slice into small chunky pieces. In a bowl, add plum wine and sugar. With a spoon, mix sugar into plum wine, so all of the sugar dissolves into the plum wine. Then add soy sauce, oil, and ginger. Stir to mix all of the ingredients.
In a large Ziploc bag, place beef and add marinade. Before you close, make sure there is no air in bag. Place Ziploc bag with beef and marinade in a glass container to capture any leaking liquid, and place in refrigerator for the beef to marinate between 12 and 24 hours. The longer the beef marinades, the better it will taste. After beef has marinated in refrigerator for 12-24 hours, the beef will turn more brownish in color. Now it’s ready for grilling.
Get your indoor or outdoor grill hot. With a brush, rub a little oil on grill. Place beef on grill and cook on each side until you get the beautiful grill lines on the beef.
Wash lettuce. Peel carrot. With a shredder tool, shred carrot. On a plate, place a red lettuce leaf. Place a piece of grilled beef on lettuce and some shredded carrot on top.
