Korean BBQ Beef on Crispy Wonton Chip

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Fundraising events these days usually include children hawking stuff I don’t need (enough magazines already!) athletic events (can’t I just drive that 5K?) or food and wine events (oh yeah, sign me up baby!) These folks who run food and wine festivals sure got the formula right. Have a bunch of local restaurants dish out samples of their food, wine and beer companies dole out unlimited pours. All they need to complete this formula is maybe a few tour buses, you know, the good ones that have reclinable seats and drive you around town and let you sleep off that gorge-and-glug fest.

A couple of weeks ago, I attended the Florida Aquarium’s SeaGrapes event. Tables and tables of vendors snaked in and out, around and about the aquarium. Over 800 people sipped and snacked their way through the event. It was a record year, they netted over $87,000. People were bidding like crazy at the silent auction! These silent auctions are such a smart thing, get a bunch of people happy-drunk and let them compete with each other to bid on prizes. Love it.

At the Florida Aquarium SeaGrapes event, almost every restaurant vendor served seafood. You know I love my fish…but it was just sorta weird to be waving hi to Nemo while enjoying one of his mates on my plate. But then I found Chef Rick from Publix Apron Cooking School who made a Korean BBQ Beef on Crispy Wonton Chip appetizer that my meat-lovin’ husband just raved about. I’ve modified their recipe a bit, making it easier for the home cook.

The flank steak is marinated in Korean-style sauce. While technically this isn’t “Korean BBQ” it does use similar ingredients in the marinade and the secret ingredient….grated pear.

The pear does 2 things. It sweetens the marinade and it also tenderizes the beef. It’s the secret ingredient of authentic Korean BBQ beef. You’ll grate the pear with a large-holed grater. Traditionally, an crispy Asian pear is used, but you can really use any type of pear.

Korean BBQ Beef on Crispy Wonton Chip Recipe

serves 6 as appetizer

2 green onions, finely chopped
4 cloves garlic, minced
1 pear, peeled and grated
4 teaspoons toasted sesame seeds
1/4 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine)
1 teaspoon sesame oil
1/2 teaspoon cornstarch
1 1/2 pounds flank steak
1 package wonton wrappers, cut into triangles
oil, for frying
1/2 cup apricot marmalade, warmed

Place the first 8 ingredients in a large ziplock bag and mix well. Add the steak and seal the bag, squeezing out all the air. Refrigerate overnight.

Thirty minutes before grilling, remove steak from the marinade (reserve the marinade) and set on counter take off the chill. In the meantime, make the wonton chips. Heat 2 inches of oil in a wok, saute pan (or use your deep fryer) until 375F. Slide the wonton wrapper triangles into the oil and fry for 1 minute each side until crisp. Drain and cool on a rack.

Pour the reserved marinade in a small pot. Bring to a boil, then turn heat to low. Cook for 5 minutes until sauce is thickened.

If grilling outside, pre-heat your grill. If cooking indoors, you can set your broiler on high and place the rank 3 inches below the heat source. Cook 5-6 minutes each side, until medium rare. Let rest for 5 minutes on cutting board. Slice the steak very thinly ACROSS the grain. Combine the steak slices with the thickened and cooked marinade (sauce).

To serve, place a couple slices of the beef onto a wonton chip. Top with a spoonful of warmed apricot marmalade.


More Korean BBQ Beef…

Korean BBQ Kalbi (Short Ribs) and Bulgogi Recipe

or how about Korean noodle dish to go with it?

Korean Glass Noodles – Chap Chae/Jap Chae

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Comments 35

  1. rita

    that looks so good! a must-try for a party i’ve been planning. what a good time for me to check-out the asian store my friend saw, at the next town. looking for asian ingredients here in germany is like pulling teeth!

  2. Reginald J

    This looks delicious. I can just taste the flavor balance of the sweet pears and the kick of the soy sauce. Jaden, what do you think of using pork (it’s such a classic combo with pears)… what pork cut would you use? Thanks.

    perfect. use pork tenderloin, slice thinly. ~jaden

  3. Jean

    Jaden, I swear I gain weight every time I read your blog (which is every time you post)! Your photography is absolutely amazing! And this dish looks so increbly tempting!!!

  4. Nurit - 1 family. friendly. food.

    I like your point of view about the fundraising events. I don’t care much about the cookie dough sales either (you forgot to mention those), I rather pay them the money and they can keep the dough. And, hey, I’ll be in the car right behind you in the marathon… πŸ˜‰

  5. we are never full

    not sure what i love more – the topping or those beautiful “fry bubbles” on the wonton chips. i’d probably pie up at a party on these and not have room for dinner!

  6. Chris

    Thx for divulging the secret ingredient…pear! Never would have guessed! I’ve done this before using crushed pineapple or pineapple juice(after draining the pineapple chunks..save that for dessert…). Will try your recipe when it’s warm enough to bbq.

  7. DishinandDishes

    We made this (known as Bulgogi) and eat it traditional like the Koreans do – serve with jasmin rice and put a teaspoon or 2 of each on a square of toasted seaweed. It’s wonderful! This looks really good as well!

  8. Cynthia

    J, this is such a fantastic idea! I like the textures and flavours one would get with each mouthful. Bookmarked to try sometime!

  9. Dawn in CA

    Jaden, you seriously need to put up a new post. Why? Because every time I check your site, I see that damn photo of that hot-damn(!) Korean BBQ Beef and my mouth starts to water from deliciousness overload. It’s torture. I can’t take it any more!

  10. andreea

    as delicious as ever! am popping by every so often – we have been very blog quite on our side. but way inspired by your recipes all the time πŸ™‚

  11. G8R Dan

    Looks like a great idea for the weekend! I’ll see what my daughter’s (Halmoni-Korean Grandmother) thinks when she and some more of the outlaws start their visit next week. Can you say Korean goodness every night for dinner?!?
    Thanks for the recipe!

  12. Xay

    Just tried this today…..and I gotta say hands down is the best tasting beef!!! I’m in love!!

  13. lilian

    This recipe looks good. Would it be ok to panfry the beef instead instead of grilling? If so how many mins per side? Still 5-6 mins? Thanks…can’t wait to try this recipe!

    1. SteamyKitchen

      yes you can pan fry beef. timing depends on how thin your steaks are and how hot your stove is. start off 4 min per side, check and increase from there.

  14. Matt in Atlanta

    This recipe is incredible! We tried this weekend along with the crock pot pho and loved everything. Bones for the dogs, pho for us. Can’t get much better than that. I wish we would have caught you in Atlanta when you were here. Oh, and after a few cocktails, you start to get pretty creative with the left over won ton chips; Nutella, Nutella & Peanut Butter, honey and cinnamon all make great toppings for the left over won ton chips πŸ™‚

  15. The Venus Factor

    I’ve been browsing online greater than 3 hours nowadays, but I by no means found any attention-grabbing article like yours. It is pretty value enough for me. Personally, if all web owners and bloggers made just right content material as you did, the internet will be much more useful than ever before.

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