Bulgoki on a Stick

Nature Boy

We make a version of bulgoki fairly often with korean-style beef short rib strips, and it is one of our favorites. Yesterday I had the craving for some, but no Korean short ribs on hand. So I took some choice top sirloin steaks outta the freezer, thawed em up, and sliced into 1/4 inch thick strips. In a bowl I mixed up a little vermouth (no sherry on hand), 1/4 cup or so of soy sauce, tbsp sesame oil, a handful of finely chopped green onions, and a tbsp or two of black and white sesame seeds roasted in a pan..when I dumped the hot sesame seeds into the marinade they sizzled as I stirred them in. I expect (or at least hope) that the sizzling just helped a little to infuse the flavors...LOL.[p]Anyways, I ground some fresh pepper in and dumped the marinade on the beef strips in a bowl, and fridgerated for a few hours. Threaded the strips loosely onto bamboo skewers, dumped the remaining marinade over them and grilled over a 500 fire until they were crusted...maybe 5 or 6 minutes a side. They were a hit..even for 7 year old twins. Lots of great flavor, and simple. [p]Hope everyone is well.
Chris

BlueSmoke

Nature Boy,
Sounds great! Bet you could do that with flank steak too. (Or anything you could freeze-slice thin and crossgrain.)
You've inspired my next shopping trip.
Ken

Zip

Nature Boy,[p]Skewers have really become my best friend here lately. Ken mentioned flank, but I'm going to try this with some plate/skirt steak sliced x-grain. Been doing shrimp, chicken, and pork loin skewers with that bourbon chicken sauce I make. Even skewered up chicken wings that I grilled for the Super Bowl and the race last Sunday. This made turning and flipping the wings very easy and was a breeze to serve. I put four to double sticks so they wouldn't roll.[p]I understand you are in the award winning rub biz as well as doing a few contests. I guess this is old news, but new to me. Keep up the good work! [p]
Ashley