Korean Meat Sticks

These flame broiled Korean meat sticks are somewhat sweet, somewhat hot from the gochujang (which is a Korean bean stew glue), and loaded with umami. Best of all, you can have them on the table in about a half hour.

I'll always remember the first occasion when I ate Korean nourishment. We were visiting my mother's companion in Los Angeles and she took us out for Korean grill. My first taste of kimchi, banchan, and bulgogi and I was snared.

Fixings:

1- For the steak:

¼ cup tamari or soy sauce

¼ cup mirin

¼ cup rice wine vinegar

2 tablespoons sesame oil

2 tablespoons gochujang or light miso

1/2 pounds skirt steak (fold steak or flank steak functions admirably here, as well)

Canola or other nonpartisan oil

Technique :

1- Whisk together the marinade: In an enormous bowl, consolidate the tamari (or soy sauce), mirin, rice wine vinegar, sesame oil, and gochujang (or miso) for the marinade. Rush until the fixings are well-consolidated.

2- Marinate the steak for 20 to 30 minutes: Cut the skirt steak into 2-inch wide strips. Add the strips to the bowl of marinade and mix until uniformly covered. Marinate the pieces of meat for 20 to 30 minutes at room temperature. In the event that you are utilizing wooden sticks, absorb them water for at any rate 20 minutes.

3- Preheat the flame broil for in any event 20 minutes while the meat is marinating. The barbecue is hot enough when you can just hold your palm over the flame broil grates for a second or two.

4- Flame broil the hamburger sticks: String meat onto the sticks and brush with oil. Flame broil the sticks for 4 minutes. Flip and barbecue another 3 to 4 minutes on the subsequent side, until the steak comes to your favored doneness.

5- Serve the sticks: Sprinkle the sticks with sesame seeds and cilantro or mint, if utilizing. Present with rice, kimchi, nori, and extra gochujang.