This past weekend was really hot in the San Francisco Bay Area. I hope everyone is enjoying their summer and had fun celebrating Father’s Day. As the next big holiday, US Independence Day (July 4th), is coming up soon, I’ll try to squeeze in some easy and delicious barbecue recipes that my family enjoys.
We’ve been using this marinade for quite some time and my family loves it. It’s really easy to put together and most of ingredients can be found in your Japanese/Asian pantry if you cook Japanese/Asian food often.
In this particular marinade, I used a fermented Korean condiment called Gochujang which is made from red chili, glutinous rice, fermented soybeans and salt. I use this Japanese brand Gochujang which is not so spicy compared to a typical Korean brand. I used 1/4 cup but please feel free to adjust the amount according to your taste preference. This marinade is not spicy, so children can enjoy it as well.
Lately my husband is on a mission to perfect his charcoal barbecue skills after grilling on gas for many years. He first tried to look for Japanese grills (Shichirin 七輪) in our area in order to do Japanese style Yakiniku (焼肉). After driving around for a day in the Bay Area looking for grills, he finally gave up and started searching for a substitute. We settled on a Weber’s Smokey Joe instead because of the similarity in size to a Japanese style Yakiniku grill and it’s also large enough to prepare a meal for 2 adults and children. He has also purchased several different brands of charcoal to experiment with different flavors and temperature, but so far he has not found a favorite yet. Until he does, it’ll be a lot of barbecue meals this summer which means…I don’t have to cook as often (Yay!). I think the food tastes a lot better when charcoal grilled compared to gas, but gas is definitely more convenient as you can start grilling right away. Do you prefer to grill on gas or charcoal?
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- 3 lb beef short ribs with bones
- 1 cup soy sauce
- 1 cup mirin
- ½ cup sugar
- ¼ cup gochujang
- 6 large garlic cloves, minced or garlic-pressed
- 2 Tbsp. sesame oil
- 1 Tbsp. sesame seeds
- 1 green onion, finely chopped
- In a medium size bowl, whisk all the Seasonings ingredients together.
- Marinade the meat for 4 hours to overnight.
- Start grill. For the best flavor, go with charcoal grill.
- Grill the meat for 2-3 minutes each side depending on thickness.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.