Korean Barbecue

Name: Korean Barbecue
Total time: 5 min
Yield: Two cups
Cuisine: korean
Ingredients: 1 tablespoon grated ginger; 1 medium papaya, peeled and coarsely chopped; 1 small pear, peeled and chopped; 1 small onion, peeled and chopped; 1 small clove garlic, peeled and minced; 1 tablespoon honey; 1/4 cup soy sauce; 1/3 cup pineapple juice; 1 tablespoon Korean rice wine or sake; 1/2 teaspoon freshly ground pepper; 1/2 teaspoon sugar; 2 tablespoons sesame oil; 1/2 teaspoon sesame seeds; 1/4 cup minced scallions

By Molly O'Neill

Total Time: 5 minutes
Rating: 4(46)
Comments: Read comments

This marinade is wonderful with pork chops, flank steak or chicken wings. For pork chops, marinate four 8-ounce chops in the refrigerator overnight. Grill over hot coals until medium-rare, about 5 minutes per side. For London broil or flank steak, marinate one 1½-to-2-pound piece in the refrigerator for at least 8 hours. Grill over hot coals until rare, about 3 to 4 minutes per side.

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Ingredients

Yield:Two cups

1tablespoon grated ginger
1medium papaya, peeled and coarsely chopped
1small pear, peeled and chopped
1small onion, peeled and chopped
1small clove garlic, peeled and minced
1tablespoon honey
¼cup soy sauce
⅓cup pineapple juice
1tablespoon Korean rice wine or sake
½teaspoon freshly ground pepper
½teaspoon sugar
2tablespoons sesame oil
½teaspoon sesame seeds
¼cup minced scallions

Ingredient Substitution Guide

Preparation

Step 1
Put all ingredients, except sesame seeds and scallions, in a blender. Puree until smooth. Pour the marinade into a glass or ceramic bowl. Add the sesame seeds and scallions. Refrigerate in an airtight container for up to 3 days.

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