If you’re a meat lover, you haven’t lived until you’ve tried Korean barbecue.
Increasingly popular Stateside, the Kbbq experience lets foodies cook their own mountains of meat on hot tabletop grills. Bites are paired with vegetables, potato salad and other fare, and it’s a true treat of a culinary experience—but you can enjoy Korean barbecue spices without dining out.
“This is very similar to marinated beef you’d see at a Korean barbecue restaurant, like bulgogi and galbi,” Kim says. “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 “L.A. 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. The name ‘nubiani’ suggests the shape of whatever it’s marinating to be ‘wide and flat.’”
Kim says this marinade works wonders with everything from hangar to skirt steak, ribeye and New York strip. She suggests having a butcher slide your mean at a half-inch thickness, as the marinade will burn before the steak is cooked if the meat is too thick.
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“In all honesty, I really do love vegetables with this sauce,” she continues. “My favorite is the unholy combination of thickly sliced zucchini, whole shiitake or crimini mushrooms and sliced pineapples. The sweetness of pineapple plays beautifully with the savoriness of the marinade and the earthiness of the mushrooms, with the zucchini providing a nice foil for all the flavors. I love them over just-made rice, and with lettuce wraps.”
Kim shares this recipe alongside instructions for kimchi salad and dipping sauce. The marinade is enough for four people, and she says soaking your meat and vegetables in a gallon-sized ziplock bag of the stuff for 15 to 30 minutes is the best way to get the most flavor.
Without further ado, let’s get to cookin’.
Mix all ingredients in a mixing bowl until well incorporated.
Still hungry? Visit Miss Kim in Ann Arbor and online for more delicious dishes and inspiration.
Photography by: Courtesy of Miss Kim