Korean Beef Satay

KOREAN BEEF SATAY  from KOREAN BBQ  Bill Kim ten speed press Bill Kim © 2018

1/2 C. Magic paste (recipe follows)

1 C. Korean BBQ sauce (recipe follows)

1 C. sliced green onions, white and green part

1 (3-inch) piece lemongrass, minced

3 lbs. Flank Steak, sliced against the grain into pieces that are 6 inches long and 1 inch wide

Combine magic paste, BBQ sauce, green onions, and lemongrass in a large shallow dish and mix well. Add flank steak and turn to cover evenly. Cover and marinate in refrigerator 20 minutes.

Heat grill to medium.

Remove meat from marinade and thread on skewers. Put marinade in sauce pan and heat to a boil for a couple minutes. Set aside for dipping sauce.

Serve with dipping sauce.

Magic Paste 

1 inch fresh ginger, peeled and sliced

5 cloves garlic, peeled

2 Tablespoons fennel seeds

1/2 C. fish sauce

1/4 C. toasted sesame oil

1/4 c. Korean Chili flakes.

combine ginger, garlic and fennel seeds in a food processor and process until minced. Make sure all the ginger gets minced.  Add fish oil, chili flakes and process 30 seconds.

Keep in well sealed container 2 weeks or freeze 2 months

Korean BBQ sauce

1 C. dark brown sugar

1/2 C. water

1 C. soy sauce

1 small onion, coarsely chopped

1 Asian pear, peeled, coarsely chopped

1 kiwi, peeled, coarsely chopped

8 cloves garlic, peeled

1-inch piece fresh ginger, peeled and sliced

1/4 C. toasted sesame oil

Combine sugar, water, soy sauce and stir until sugar dissolves. Put in food processor with onion, pear, kiwi, garlic, and ginger. Process until smooth, add sesame oil and process to blend in. Keeps refrigerated 2 weeks or frozen 2 months.