How to make Korean BBQ easily for young students and busy moms

I decided to release my secret simple recipe for college students (and busy moms) because so many people like to cook Korean BBQ but it is really not easy to make. I hope my recipe is helpful.

This recipe is my style (easy-make), so traditional recipe is a little different from my recipe.

Beef (sliced or short/long rib eye-any style will be fine): 6 lb

Soy sauce: 1 cup (I am using Yoshida sauce to reduce strong flavor of soy sauce and better taste in my experience)

·          Soy sauce: 1/2 cup

·          Yoshida sauce (we may buy it at Costco): 1/2 cup

Sugar: 1/2 cup (you may use sugar and honey together)

Sesame oil: 2 tablespoon

Dried onion (chopped or minced): 1/2 cup

Garlic powder: 1 tablespoon (you may adjust depends on your taste)

Ginger powder: 1 teaspoon

Spring onion (chopped): 1/2 cup (if do not have it, you may use onion-fresh onion for alternate) (even don’t have fresh onion, add some more dried onion)

Pepper: 1 teaspoon

Wine (or cooking wine): 1 tablespoon (but I’m not using when I use Yoshida sauce)

Secret: Kiwi less than 1/4 piece (great meat tenderizer but do not put it whole kiwi to small amount. if meat is ok, no need to use it) 

Mix all ingredient in a bowl and stir well.

Dip the beef meat in the mixed sauce and marinade well. I use gloves or tongs because I wear contact lenses.

Keep it in the refrigerator one night or more than 24 hours. I usually let the marinated meat more than 1 day. The meat won’t be rotten because of seasoning.

There are many type of soy sauce (mild, normal or strong), so should not put all of soy sauce at once.

Do not need to follow these amount exactly. You can make seasoning by your own taste.