[Music playing]
Okay, so today I'm gonna show you how to make a Korean Barbecue Flank Steak with Red Grapes and I'm gonna serve this with a Napa Cabbage Slaw with Green Grapes.
Great combination. Great flavor profile. And let's take a look at the ingredients.
So, a variety of ingredients for our marinade. The marinade is, uh, very Korean-influenced with this Gochujang, which is a red pepper spicy paste.
We're going to support this flavor with all of the other ingredients.
So.....
Soy Sauce is the base of this marinade.
We have sesame oil.
Rice wine vinegar.
Brown sugar for a little bit of sweetness. Helps caramelize the beef as we grill it.
A lot of minced ginger.
Minced garlic.
Minced shallot.
Some spicy red pepper. I've taken the stem and the seeds out and just kinda give that a mince.
And a very small amount -- a touch of fish sauce. That's going to help lift the flavor. The Umami of this dish.
And, as I said, the gochujang is our marinade base, here. This is the Korean pepper paste.
Unique flavor. It's fermented at room temperature for a few days.
[Sound of whisk stirring marinade in glass bowl]
Alright, so then we add our half cup of Asian Pear, that helps tenderize the beef, and it's going to add a sweetness to it and a texture.
So, I've got all the ingredients for the marinade here. All I need to do is slice the flank steak very thin, and I want to marinate this for about one to two hours.
Alright, so I want to trim up the flank steak a little bit, before I slice it really thin against the grain.
So we're just taking off some of this extra fat. Extra sinew.
And I chose a Flank Steak because it's similar in texture to, uh, Korean Short Ribs. Which are basically beef short ribs cut really thin.
You could also use Skirt Steak for this application.
So then, I just want to cut this..... quite thin.
Against the grain.
And then after I marinate it for one to two hours, it will be tenderized and kinda picked up all that flavor.
Alright, so that's that. I'm gonna slice up the rest of the meat, let it marinate for a bit... Skewer it up. And let's go ahead and grill these.
Okay, I have a nice hot grill, here.
[Sizzling sound]
Just wanna sear these. I'm gonna mark them, for three to four minutes per side.
Smells great.
So this would be a real quick fire, if we were doing a bar snack.
[Sizzling sound]
And then I'm actually -- take these grapes and I'm gonna skewer them, on the end of the skewer. So I've left a little bit of room.
So that when I'm serving this, I'm serving cold and hot at the same time.
Spicy and sweet. In one bite. With a little bit of slaw.
Okay, so I'm gonna turn these, once, and I'll turn them back to finish them.
But this is what they should look like. Great color.
And I've bunched about 1.5 to 2oz of the steak onto the skewer.
And you could do this over an open flame grill.
[Sizzling sound]
Okay, so let's go to make this Slaw. Very simple, uh, Napa Cabbage Slaw.
So what I like to do is - cut it down.
And then I'll do a quick Chiffonade here.
[Sound of knife slicing and hitting the cutting board]
And, for......
....the basic recipe, I'm looking for about four cups.
I have, uh, some green grapes
That I've halved.
I have some julienne of red pepper.
Cilantro that I've taken most of the stems off of.
And you could toss this at the last second, à la minute with your dressing for service, or you could do it ahead of time and serve it in a buffet setting.
So, soy sauce..... Lime juice.....
And I'm adding a touch of peanut oil.
Pinch of salt.
Black sesame seeds.
Give that slaw a little toss.
And let's go ahead and finish these beef skewers and serve this dish.
Right when these come off the grill, go ahead and add two or three cold red grapes to it.
And I'm going to serve a trio as my portion.
And the play is on this spicy grilled beef with the cold grapes.
So, there you have it, the barbecued Korean flank steak with red grapes, on top of a green grape Napa Cabbage slaw. Enjoy.