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Yakiniku (Japanese BBQ)

Name: Yakiniku (Japanese BBQ)
Prep time: 30 min
Total time: 30 min
Yield: 2
Ingredients: For the Yakiniku Sauce (yields ⅓ cup, 80 ml):; ¼ sweet onion (2.6 oz, 75g; grated, with juice); 3 cloves garlic; ⅛ tsp ginger (grated); ¼ tsp gochujang (Korean chili paste); ¼ cup soy sauce; 2 Tbsp sugar; ½ Tbsp toasted white sesame seeds; 1 tsp toasted sesame oil; For the Yakiniku Ingredients:; ½ lb boneless beef short ribs (well marbled and thinly sliced to ⅛ inch, 3 mm thick; find yakiniku-style sliced beef for grilling at Asian grocery stores; you can slice your own meat; substitute pork, seafood, or chicken; for vegan, use tofu or other vegetables); 1 ear sweet corn (12.2 oz, 345 g with husks); 3 leaves green cabbage (3.5 oz, 100 g); ½ onion (5.09 oz, 145 g); 6 shishito peppers (1.2 oz, 35 g); 1 king oyster mushroom (eringi) (2.8 oz, 80 g); 4 shiitake mushrooms (1.2 oz, 35 g); 1 small wedge kabocha squash (3.5 oz, 100 g; about 1 inch, 2.5 cm at the widest part per wedge and roughly 1/16 of a whole kabocha); 6 slices Japanese sweet potato (Satsumaimo) (⅛-inch, 3-mm thick; soaked in water for 10 minutes and dried); neutral oil (for grilling)

Prep Time

30m

Cook Time

Total Time

30m

This Japanese BBQ recipe for Yakiniku features a savory and slightly spicy sauce made with grated onion, garlic, ginger, soy sauce, and more. The sauce is used to marinate thinly-sliced beef short ribs and an assortment of vegetables before grilling to create a delicious and flavorful meal.

Bbq

Beef

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Recipe Options

Ingredients

Servings: 2

Scale:

Scale

0.25

0.5

¼ sweet onion (2.6 oz, 75g; grated, with juice)

⅛ tsp ginger (grated)

¼ tsp gochujang (Korean chili paste)

½ Tbsp toasted white sesame seeds

1 tsp toasted sesame oil

½ lb boneless beef short ribs (well marbled and thinly sliced to ⅛ inch, 3 mm thick; find yakiniku-style sliced beef for grilling at Asian grocery stores; you can slice your own meat; substitute pork, seafood, or chicken; for vegan, use tofu or other vegetables)

1 ear sweet corn (12.2 oz, 345 g with husks)

3 leaves green cabbage (3.5 oz, 100 g)

½ onion (5.09 oz, 145 g)

6 shishito peppers (1.2 oz, 35 g)

1 king oyster mushroom (eringi) (2.8 oz, 80 g)

4 shiitake mushrooms (1.2 oz, 35 g)

1 small wedge kabocha squash (3.5 oz, 100 g; about 1 inch, 2.5 cm at the widest part per wedge and roughly 1/16 of a whole kabocha)

6 slices Japanese sweet potato (Satsumaimo) (⅛-inch, 3-mm thick; soaked in water for 10 minutes and dried)

neutral oil (for grilling)

Yakiniku (Japanese BBQ)

Ingredients

For The Yakiniku Sauce (yields ⅓ Cup, 80 Ml)

For The Yakiniku Ingredients

Steps

Nutrition Facts

Yakiniku (Japanese BBQ)

Ingredients

For The Yakiniku Sauce (yields ⅓ Cup, 80 Ml)

For The Yakiniku Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts