Korean BBQ

This Korean BBQ is inspired by Marion’s Kitchen. I also made my Mango Asian Pear Salad as a side dish for this bbq. The dressing for the salad is so simple but full of great flavors. Marion uses a lot of this Korean chili paste in her dishes, it’s mild, smooth, and very flavorful. It’s the Gochujang Korean chili paste that gives this dish a nice flavor.

let’s start cooking!

Ingredients:

8 oz. tender cut beef or sirloin, thinly sliced

1 tablespoon Gochujang (Korean chili paste)

1 cup Asian Pear (or half the pear), cubed

1/4 cup so sauce

2 teaspoons brown sugar

2 teaspoons rice vinegar

2 teaspoons honey

2 garlic cloves

1 inch or thumb-sized ginger, peeled

3 stalks green onions, sliced

1 teaspoon sesame oil

instructions:

1. Combine all ingredients except green onions in a food processor. Blend until finely chopped.

2. In a bowl, add the beef and pour the marinade over. Toss until well coated. Marinate for at an hour or overnight.

3. When the meat is ready, heat the grill pan with oil. Add the marinated beef and cook about 30 seconds to a minute each side or until browned.

for the mango asian pear salad

ingredients:

1 cup Asian pear, cubed

1 cup ripened mango, cubed

1/4 cup red cabbage, shredded

2 stalks green onions, sliced

handful of cilantro

for the dressing

1/4 cup Greek yogurt

2 tablespoons coconut cream

1 tablespoon honey

2 tablespoons Gochujang

instructions:

1. Combine all dressing ingredients in a bowl. Whisk until well combined.

2. Drizzle the dressing on top of the Mango Asian Pear Salad.

get your free copy of my 5-day dinner plan

new fall cooking classes