KOREAN BARBECUE

Korean Barbecue image

This marinade is wonderful with pork chops, flank steak or chicken wings. For pork chops, marinate four 8-ounce chops in the refrigerator overnight. Grill over hot coals until medium-rare, about 5 minutes per side. For London broil or flank steak, marinate one 1 1/2-to-2-pound piece in the refrigerator for at least 8 hours. Grill over hot coals until rare, about 3 to 4 minutes per side.

Provided by Molly O'Neill

Time 5m

Yield Two cups

Number Of Ingredients 14

Ingredients

1 tablespoon grated ginger
1 medium papaya, peeled and coarsely chopped
1 small pear, peeled and chopped
1 small onion, peeled and chopped
1 small clove garlic, peeled and minced
1 tablespoon honey
1/4 cup soy sauce
1/3 cup pineapple juice
1 tablespoon Korean rice wine or sake
1/2 teaspoon freshly ground pepper
1/2 teaspoon sugar
2 tablespoons sesame oil
1/2 teaspoon sesame seeds
1/4 cup minced scallions

Steps:

Put all ingredients, except sesame seeds and scallions, in a blender. Puree until smooth. Pour the marinade into a glass or ceramic bowl. Add the sesame seeds and scallions. Refrigerate in an airtight container for up to 3 days.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 887 milligrams, Sugar 20 grams