Normally, in Korean barbecue, sake, along with soy sauce, is used to marinade the beef. In my recipe, I replaced sake with delicious Chinese plum wine. The meat comes out with a perfect balance of a little sweet and savory. Paired with refreshing red lettuce and shredded carrot, your summer
Korean Version of Salad!
Moon’s Healthy Journey… I love salads, but there’s really no salad in Korean cooking. Our version of eating raw vegetables is called “sanchisam,” which is red lettuce paired with meat or rice and topped with Korean red pepper paste made with lots of garlic, Korean miso, sesame oil and sesame
