BULGOGI SKEWERS

FOR THE MARINADE

1 onion, roughly chopped

2 heads garlic, peeled

2 green onions

1 ounce ginger

Combine all in a blender and marinate the meat at least 24 hours

FOR THE SOY GLAZE

6 tablespoons soy sauce

2 tablespoons mirin

2 tablespoons brown sugar

1 teaspoon sesame oil

Combine all in a small mixing bowl and whisk it all together

GRILLED GREEN ONION PESTO

6 green onions

1 head garlic, peeled and chopped 1 lime

½ cup olive oil 2 tablespoons chopped peanuts

Salt and pepper to taste

Drizzle little bit of olive oil over the green onions and grill until nicely charred. Once grilled thinly sliced the green onions and combine the rest of the ingredients and mix together.

FOR THE SKEWERS

Combine the beef and marinade and refrigerate at least an hour.

Once the meat is marinated, skewer it. If using wood skewers, soak them in water for at least an hour.

Prepare a grill for direct-heat cooking then add the skewers. Start brushing the soy glaze every 2 minutes. Once the skewers are done, 6 to 10 minutes depending on your cooking temperature, dress it with the grilled onion pesto to finish.