Last year, I had a horrible time with garlic. Basically, nothing happened. This year, I thought the Spanish Red was doing the same thing, just fizzling out. But too my surprise it actually did produce some small bulbs before fizzling out. Well, since they are nothing to write home about, I figure I’ll just use them up quickly rather than trying to store them. But what to use them in?
One of my favorite ways to enjoy beef is Korean BBQ style or Bul-go-gi. The sweet/salty marinade utilizes a lot of garlic and seemed like a perfect meal for a warm summer’s eve. The marinade takes only minutes to prepare. Bul-go-gi can be grilled, broiled or even pan cooked. The trick is not to cook the meat too much. The meat is so thin you barely show it a hot grill and it’s done. Here’s my favorite marinade recipe.
1 lb Top Sirloin, thinly sliced
6 cloves of garlic, minced
1/2 pear, minced (you can use canned for this)
4 T Soy Sauce
2 T Sugar
1 1/2 T Sesame Seed Oil
1 T Rice Wine or Brown Rice Vinegar
1 T Sesame Seed
(more for garnish)
1 T grated Ginger (I’m a ginger fan, if you aren’t, use less)
Ground Black Pepper to taste
Mix marinade ingredients together and add meat. I like to thoroughly mix the meat with the marinade with my fingers. Let it sit in the refrigerate for 3- 4 hours. Broil, grill or pan cook until just done. (meat should be brown, but not overcooked). Serve over rice sprinkled with sesame seeds, with grilled veggies or a salad.