Korean Hambugers

[jiggerjams]

I like the idea OU812 has about adding it to a mop, even a marinade. I have never thought of that. I think this application will add a depth of flavor. Much like adding coffee to the mop or marinade, only different. I only learned about sesame oil because I got a wok for Christmas and have been Wokin' and Wollin' of late.

"Stoke the fire!"
"Says who?"
"Sesame!!"...sorry that was bad!

JJ

[watchdog56]

You will probably have to increase all amounts to have enough juice so the ribs soak in it. We usually use a fulll bottle of soy and adjust other ingredients then what ever is left over we put in a juice jar and put it in frig. We have had it last for months. I even have used it with venison. KInda good because it tastes like korean ribs only without the bone.

[BigJohnT]

That would make a lot for me as I get soy in the gallon jugs  ;D for my jerky.

I cooked the short ribs last night and after further research in Kai Bi and WD56's last post my short ribs were too thick and I didn't have enough marinade on them. They came out good but not as good as I remember from my visits to Korea. I wonder how that would be with some flank steak cut up on the bias then marinaded overnight?

JT

[monty]

thanks for the recipe BJT

didn't have any sesame seeds, but the sesame oil i had on hand added just enough zip

this one's a keeper!

-monty

[BigJohnT]

I see you had the same problem I had you made 4 but only 3 cooked ones made it to the picture  ;D

JT