Debbie Wilson Recipe

Sock-It-To-U Korean BBQ - Deb

By Debbie Wilson Debedeb

Recipe Rating:
 1 Rating
Prep Time:
Cook Time:

Debbie's Story

I love Korean BBQ! It can be made many different ways. This recipe is for the those who like thier mouth to sizzle!Want to pucker, or heat up, or mouth? Well here you go, enjoy a different amazing flavor on your home grill! This reacipe is perfect.It is easy cheap, and fun.


2 lb
beef ribs sliced 1/3 inch
6 tsp
sesame seeds
2 tsp
sesame oil
1 small
carrot shredded
2 large
garlic clove diced
2 tsp
white vinegar
1/4 c
brown sugar, firmly packed
1/3 c
1/4 c
phil. soysauce
1 tsp
onion powder
1 tsp
fresh chili paste out of the jar

Directions Step-By-Step

Copy righted:
Get a large bowl and add all ingred. and cover.Place the bowl in the Fridg. overnite or few hours longer for best results.
When your ready to cook: heat grill to a medium high.Charcoal is better but most ppl have gas.Place the long rib slices across the bars carefully.Close lid and cook about 4 mins.each side.This dish should be served right away, and eaten quickly for best results.Simple and amazing!! Get ready to heat your mouth!
After trying this recipe, you can add or take away chili paste. Good luck!
  • Comments

  • 1-5 of 5
  • user
    Debbie Wilson Debedeb - Jun 21, 2011
    I shared a photo of this recipe.
    View photo
  • user
    Robin DuPree robdupree - Jun 22, 2011
  • user
    LeAnna Shaw mykidsmom - Jul 2, 2011
    can you buy these ribs 1/3 in. or do you have to ask your butcher to slice it that way for you? They look AWEsome!
  • user
    Lauri Funk Lauri8433 - Jul 16, 2011
    This sounds a lot like bulgogi. I'm curious about the soy sauce. What is phil. soy sauce?
  • user
    Pam Jacobs pamsings - Jul 27, 2011
    It's called Toyo, usually found alongside other sauces such as fish sauce (patis) and sugar cane vinegar (suka). The flavor of Philippine soy sauce is a combination of ingredients made from soybeans, wheat, salt, and caramel, is interestingly milder compared to its Asian counterparts—possibly an adaptation to the demands of the Filipino palate and its cuisine. It is thinner in texture and has a saltier taste compared to its Southeast Asian counterparts, much more similar to the Japanese shōyu. (Wikipedia)