Find flavors you love and figure out how they mesh. As for the Korean bbq:
Adjust as needed.
1/2 to 3/4 cup shoyu
1/4 cup mirin
1 tbsp sesame oil
3/4 cup pear juice or shred two asian pears and squeeze the juice
2 tbsp fermented red pepper paste (gochujang or gochuping)
2 tbsp fresh minced garlic
1 tbsp fresh minced ginger
2 tbsp fresh minced basil
Let marinate 3-4 hours outside the fridge. 12 hours in the fridge
Grill and eat. Sticky rice goes perfect with it as do brussels or asparagus.
by Peter Guerieri
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