Korean Barbecue

By Molly O’Neill

Published May 30, 1992

Total Time
5 minutes
Rating
4(46)
Comments
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This marinade is wonderful with pork chops, flank steak or chicken wings. For pork chops, marinate four 8-ounce chops in the refrigerator overnight. Grill over hot coals until medium-rare, about 5 minutes per side. For London broil or flank steak, marinate one 1 ½-to-2-pound piece in the refrigerator for at least 8 hours. Grill over hot coals until rare, about 3 to 4 minutes per side.

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Ingredients

Yield:Two cups

  • 1 tablespoon grated ginger

  • 1 medium papaya, peeled and coarsely chopped

  • 1 small pear, peeled and chopped

  • 1 small onion, peeled and chopped

  • 1 small clove garlic, peeled and minced

  • 1 tablespoon honey

  • ¼ cup soy sauce

  • ⅓ cup pineapple juice

  • 1 tablespoon Korean rice wine or sake

  • ½ teaspoon freshly ground pepper

  • ½ teaspoon sugar

  • 2 tablespoons sesame oil

  • ½ teaspoon sesame seeds

  • ¼ cup minced scallions

Ingredient Substitution Guide
Nutritional analysis per serving

28 grams carbs; 182 calories; 3 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 886 milligrams sodium; 3 grams protein; 20 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put all ingredients, except sesame seeds and scallions, in a blender. Puree until smooth. Pour the marinade into a glass or ceramic bowl. Add the sesame seeds and scallions. Refrigerate in an airtight container for up to 3 days.

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4 out of 5
46 user ratings
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Comments

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Nyssanothing

Worked well in a slow cooker with a loin.

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