Galbi

Chef David Shim of Cote Korean Steakhouse | New York
Yield: 100 servings

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Adapted by StarChefs | October 2018

INGREDIENTS

3 quarts soy sauce
1 quart mirin
1 quart sugar
1 quart orange juice
260 millimeters onion juice
100 millimeters garlic juice
40 grams ginger juice
30 pounds boneless beef chuck tail flap, thinly sliced and diamond cut (scored)

METHOD

In a bowl, combine soy, mirin, sugar, juices, and 3 quarts water, mixing until sugar dissolves. In a nonreactive container with the beef, pour marinade. In a refrigerator, marinate for a minimum of 4 hours but preferably more than 6 hours. Fire up a Korean barbecue and cook beef to desired doneness.  

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