You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Food

  • Bay leaf recipes
    Chocolate Pudding With Bay This pudding is redolent of bay, whose aroma lingers on the palate.
  • The great bay leaf debate
    It sounds like the stuff of urban food myths, except the story's true: Wife simmers a pot of spaghetti sauce with a dried bay leaf in it. She neglects to extract the brittle herb before dinner is served.
  • The great bay leaf debate
    It sounds like the stuff of urban food myths, except the story’s true: Wife simmers a pot of spaghetti sauce with a dried bay leaf in it. She neglects to extract the brittle herb before dinner is served.
Advertisement
In the mix
Secret Ingredient is a monthly feature that highlights an ingredient and its uses. If you are a chef or home cook with a favorite ingredient and would like to be featured, email Assistant Features Editor Kimberly Dupps Truesdell at kdupps@jg.net.
At Banh Mi Barista, Korean barbecue beef is served in a sandwich with butter mayonnaise, cucumber, a pickled carrot and daikon slaw, jalapeños and cilantro.
secret ingredient

Korean Barbecue

Sweet, tender beef great with rice, salad or piled on sandwich

Photos by Swikar Patel | The Journal Gazette
From left: Pickled daikon and carrots, marinated grilled pork, steamed pork, grilled chicken, turkey, ham, Korean barbecue beef, jalapeños, and cucumber are some ingredients used in Korean cooking.
Will Le, owner and operator of Banh Mi Barista, 5320 Coldwater Road, says his recipe for Korean barbecue beef has evolved over the years. He likes the sweetness of the sauce and the tenderness of the beef.

– or a version of it – was something Will Le grew up eating.

But the owner and operator of Banh Mi Barista, 5320 Coldwater Road, says his version of the dish has evolved since he first had it as a child in Vietnam.

“I’ve been cooking this for over 10 years,” says Le, who has worked in the restaurant industry for more than 15 years.

The recipe has evolved over that time as Le has traveled and explored more restaurants.

“I make up the sauce,” Le says. “I add in red wine to help tenderize, and the five spices I use help enhance the flavor.”

Ingredient: Korean barbecue beef

Taste: “It has the sweetness of the sauce and the tenderness of the beef,” Le says. “It makes for a good combination.”

Secret’s in the sauce: The Korean barbecue sauce is made with salt, sugar, soy sauce, fish sauce, black pepper and Chinese five-spice powder, among other ingredients. Le also adds red wine to help tenderize the beef.

Cut above: Le prefers to use the top tip of the sirloin when making Korean barbecue beef, saying that sirloin is a tender cut of beef without being too fatty.

Serve it up: Traditionally, Korean barbecue beef is served with rice or in a noodle bowl with a salad. At Banh Mi Barista, the Korean barbecue beef is served on a sandwich with butter mayonnaise, cucumber, a pickled carrot and daikon slaw, jalapeños and cilantro.

For home cooks: Recipes for Korean barbecue sauce abound on the Internet, but, for a shortcut, Le says cooks can look for Bulgogi sauce, which is available in specialty Asian markets.

Preparation tips: “The sauce has got to be right,” Le says. “Don’t overcook the meat or it will make it chewy.”

Le typically marinates the beef for 24 hours, helping to tenderize it before cooking.

To cook, thinly slice beef and grill or pan-fry in a hot skillet.

Mix it up: The Korean barbecue sauce can also be used to marinate pork and chicken.

Smooth finish: Le likes to eat the Korean barbecue beef sandwich with an avocado smoothie. “It enhances the flavor (of the sandwich),” he says.

kdupps@jg.net

Advertisement