Ingredients
- 1 ½ cups soy sauce
- 1/2 cup mushroom soy sauce
- 1 cup brown sugar
- 1/2 cup rice wine vinegar
- 1/4 cup toasted sesame oil
- 2 tablespoons fish sauce
- 10-12 garlic cloves, chopped
- 6 tablespoons of ginger (or two large bulbs)
- 1/4 cup toasted mixed white and black sesame seeds
- 1 teaspoon black pepper
- 1 teaspoon red chili flakes
- 12 whole green onions, sliced
- rib eye or boneless short rib, thinly sliced across the grain
- kewpie mayo, to serve (optional)
Method of Preparation
- Prepare marinade: combine all marinade ingredients (save some of the sesame seeds for garnish) in a pot and bring to boil and then simmer for 30 minutes. Let cool.
- Add the beef slices to a resealable bag or mixing bowl. pour cooled marinade over it and mix well to ensure slices are coated. Cover and refrigerate for at least 4 hours, up to overnight for richer flavor.
- Thread the meat on to soaked wooden skewers. Grill over medium high for about 2 minutes per side, until caramelized and slightly charred at the edges.
- Optional glaze (for extra flavor): If desired, boil the leftover marinade for 5 minutes, then brush lightly on the cooked beef before serving.
- Sprinkle the skewers with the remaining sesame seeds and dollops of kewpie mayo.
