Korean Steaks from the Copper Kettle
Shoyu or soy sauce
1 C dry white wine
1 C Japanese shoyu (if you use American soy sauce instead, decrease by ¼ C and increase sugar to ½ C)
¼ C each sugar, onion juice, garlic juice (onion and garlic juice somewhat hard to find, can find online if necessary…we use Howard’s brand)
Marinate steaks, using your favorite cut at least ¾ inch thick, in refrigerator overnight (or at least 6 hours at room temperature). If liquid does not cover steaks, turn periodically. Meanwhile, toast a generous ½ C of sesame seeds in a heavy skillet over medium flame, stirring constantly to prevent burning. When cool, pound slightly. 10 minutes before broiling, remove steaks from marinade, and roll with sesame seeds, pressing firmly into the meat. Broil to desired doneness, best when served rare or medium rare.
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