Korean Style BBQ : Chef Tai’s Mobile Bistro Style

Korean Style BBQ : Chef Tai’s Mobile Bistro Style

4 Pounds Beef Short Rib ¼ inch thickness

6 cups water 2 cups soy sauce

1 cup sugar

½ cup pineapple juice

3 tsp garlic, chopped

1 tso black pepper

¼ cup rice wine if you would like

¼ cup sesame seed oil

2 Onion

1 Oragne

10 Green Onion


Rinse the Beef in Cold Water and let it sit in the cold water for about 1 hour inside the cooler to remove some blood or the fluid within the meat and of course bone particle if it has bones. Combine the rest of ingredients for the sauce. Drain the beef from the water and combine with the sauce. Let it marinade for at least one day. It can be stored in the cooler for up to 3 days. Cook the steak to Medium temperature and serve with Rice, but flat bread and tortilla works well, too.

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