Tag Archives: BBQ

Japanese Beef Kebabs

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4 tsp. minced garlic
2 tbsp. red miso paste
1 cup soy sauce
2/3 cup rice wine vinegar
6 tbsp. honey
2 tbsp. chopped pickled ginger
1.5 lbs. beef filet, cut into 1″ cubes
6 green onions, cut into 1.5″ lengths

Combine garlic, miso paste, soy sauce, vinegar, honey and pickled ginger in a medium bowl.  Transfer mixture to a small saucepan and simmer over medium-high heat for about 6-8 minutes or until reduced to a syrupy glaze.

Preheat the BBQ on high heat.  Alternating, skewer meat cubes and green onion pieces on 6 skewers.  Brush kebabs with the glaze and grill 3-4 minutes per side or until medium-rare.  Continue brushing kebabs with the glaze as they are grilling.  Remove from heat, brush with remaining glaze and serve immediately.

Korean Ribs

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1 cup soy sauce
1/2 cup mirin (sweet Japanese rice wine) or sweet sherry
1/2 cup (packed) dark brown sugar
1/4 cup unseasoned rice vinegar
1/4 cup oriental sesame oil
1/4 cup minced garlic (about 15 cloves)
2 large green onions, chopped
5 pounds Korean-style short ribs (beef chuck flank, cut 1/3 to 1/2 inch thick across bones, about 20 pieces)

Combine the first 7 ingredients in medium bowl; whisk to blend well.  Pour into heavy jumbo resealable plastic bag.  Add ribs; seal bag.  Turn bag over several times to coat ribsribs evenly.  Refrigerate overnight, turning bag occasionally.

Prepare BBQ (medium-high heat).  Drain ribs, discard marinade.  Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side.  Mound ribs on platter; surround with chopped spinach and serve.