Inspiration struck me first from Josh over at Meatwave, and then again by Tracy over at More, Please this weekend... it was time to try my hand at some bbq that's totally different. I've never really had Korean BBQ, so i have no idea if this is it. Add to this conundrum that the base recipe I'm following is from a guy who also doesn't know what Korean BBQ is, and I'm not really sure what I made tonight, exactly. Though it was really tasty. Sweet, salty, tangy.... very different from my normal type of grilling seasoning. 

It all started with a marinade for the beef. This is essentially Meatwave's recipe, though with my certain seed and nut allergies, i had to modify it to axe the sesame seeds and sesame oil. I simply used olive oil instead of sesame, and removed the sesame seeds entirely. I also couldn't find Mirin and substituted rice wine vinegar, so really this marinade is kind of a thrown together concoction of soy sauce, sugar, rice wine vinegar, garlic, scallion, and olive oil:

And now for the beef... A few weeks ago I was at Kinderhook Farm to pick up my beef ribs and I also grabbed a rib steak. As he handed it to me, Lee confessed there had been a miscommunication at the butcher and this rib steak was cut a bit thinner than the last one I had. I was perplexed with what to do with it, but then along came this recipe calling for a very thinly sliced rib steak and I knew i had the right meal for it. Josh suggested freezing for an hour to aid with easy thin slicing... it totally worked: I then tossed that in a zip-lock bag with the marinade, swirled it all around, pressed out the air, sealed it, and tossed it in the fridge for about 8 hrs: 
As dusk fell i got some charcoal going: I then grilled the beef slices over very high heat for about 1-2 minutes per side. This is super super fast grilling! After I got them all off, i was left with a plate that looked like this: I then served them in some boston lettuce leaves: Along side the main event I plated some cold soba noodles (thanks for the inspiration More,Please!), topped with steamed broccoli which had a drizzled sauce of soy, olive oil, rice wine vinegar, sugar, ginger, scallion, and garlic. Its essentially the same as the marinade for the steak, but with some ginger mixed in and not as much sugar:
This was a really welcomed meal! Very different from what I normally cook and really quite tasty. The beef was truly outstanding. It had an amazingly sweet initial taste, followed by a true beefy flavor. It was fantastic. We topped each lettuce bundle with some Kim Chi which added a little crunch, tartness and heat... but the main event of the beef was still front and center.I won't regurgitate the recipe as was so clearly outlined here... follow it, it worked like magic for me!

Now.... this is getting me excited to make some kind of soy-based pork rib... mmmmm... stay tuned!