Рецепт My Beef is Better Than Your Beef.
Every culture has it's own version of barbecued meat. In the states, pretty much every city (especially in the south) claims to have invented the meaty practice (I'm pretty sure Captain Caveman and the like figured it out long before that). Let's see, what kinds of BBQ are there:
Texas is BOLD with their smoked beef ribs and steers, beers, and brisket.
The Carolinas brings in the tangy pulled pork with vinegary dosed, nasal clearing sauce.
Memphis has the spicier ribs and sandwiches serve up on a Mystery Train.
Kansas City's got some sweet, saucy rib tips. Am I the only one who felt uncomfortable just now?
California smokes it's chickens and makes briskets on the Santa Maria.
Washington smokes salmon and trout on wooden planks. It also legally smokes other things.
Hawaii roasts whole pigs wrapped in banana leaves. Sometimes, they eat fire too.
etc... Don't cry because I left you out. I'm sure your BBQ is nice. Take a Valium and relax.
As far as other countries, let's see:
Canada: Just kidding, I love you but you're not known for your barbecue. You invented poutine though and for that you are my hero. (Also, I just wanted to give a shout out to my Québécois peeps.) xoxo
Mexico: Barbacoa and Adobada and all the other delicious things that are perfect in a taco. Damn I need some tacos now. Damn you tacos, stop taunting me!
Japan: Yakitori is perfect. Roasting meaty things like chicken skin and hearts over charcoal on little sticks. Yum. Skin. Hearts. Sometimes, I like to make chicken skin lamps and dresses. Oh, haha just kidding. Yeah. Oishii!
Lebanon (and many other Middle Eastern countries): Shawarma and kofta and other delicious fire roasted beasts. Even The Avengers love shawarma.
Greece: Souvlaki and gyros. Food of the gods. Especially Hades. He loves gyros.
Korea: Bulgogi. Sweet and spicy marinated beef seared off to delicious perfection. Sometimes at restaurants, they let you grill it yourself on a fiery pit in the middle of the table. It is dangerous and fun. The danger makes it taste even better.
Okay, you get my point. There are lots of variations on meat + fire = tasty in my mouth. Everybody has a version (yes, even you Canada). When people claim they have the best this dish or that dish it annoys the crap out of me. You can't really compare it. It's all preference. I like pretty much all food. Except for the food I don't like. Catch my drift? You know.
So yeah, anyways, I made some Bulgogi 불고기. Korean grilled marinated beef served with grilled onions, kimchi, and steamed rice. Simple. Tasty. Aside from the marination time it only takes about 2ne1 minutes to prep and about 4Minute to cook. Wink wink.
Bulgogi 불고기
- 1lb thinly slice sirloin
- 4 cloves garlic, minced
- 3 Tbsp soy sauce
- 1 Tbsp Gochujang, Korean chili paste (or use Sriracha or something similar)
- 1 Tbsp sugar
- 1 Tbsp honey
- 1 Tbsp fresh Asian pear juice (put peeled/seeded pear in a blender and strain)
- 1 Tbsp Mirin, rice wine
- 1 Tbsp sesame oil
- 3 green onions, thinly sliced on bias
- 1 tsp fresh cracked black pepper
Thoroughly mix all of the marinade ingredients. Thinly slice the beef against the grain. Marinate overnight.
On an outdoor grill or grill pan over high heat. Sear the beef for 2-4 minutes or until fully cooked. Serve with rice and kimchi and listen to K-Pop and drink a few Hite beers. Oh yeah. xoxo