Big GameLeslie FangmanAsian, elk, deer, main dishComment

Korean BBQ

Big GameLeslie FangmanAsian, elk, deer, main dishComment
Korean BBQ

I love Korean BBQ not only because it is a different way to fix big game but also all the little sides you can make and serve with it. Every bite can be your own and so delicious. I have put links to some of my favorite side dishes to make.

Korean BBQ

  • 6 green onions, chopped whites and greens

  • 1 cup of soy sauce

  • 2 tablespoons of sesame seeds

  • 3 cloves of garlic, minced

  • 1 tablespoon of sesame oil

  • 2 lbs thinly sliced elk

  • 1 cup of pear juice or apple

  • 1 tablespoon of Gochujang

  • 1 teaspoon of Sriracha

  • 1 tablespoon of onion powder

Pull out a 2 lb elk roast from the freeze and let sit for two hours. Then slice to 1/8” with a meat slicer or knife. Slicing the meat while still partly frozen will allow you to get a nice even thin slice. Place in a gallon bag with the remaining ingredients and let marinate for at least 4 hour, 24 hours is better. Heat a wok or other heavy skillet with 4 TBS of olive oil and 1 TBS of sesame seed oil. Use tongs to pull the meat out of the bag so most of the marinate drains off. Fry in batches adding more oil if needed. Top the meat with some sliced green onions and sesame seeds and serve with sides (below I listed my favorites).

Sides: White rice, spicy soy bean sprouts, quick pickled cucumbers, sauteed bok choy, and Kimchi.

Spicy soy bean sprouts: Sauté 1 pound of bean sprouts with 1 TBS of sesame seed oil, 1 tsp of soy sauce and 1 TBS of sriracha until beans cooked.

Quick pickled cucumbers: Slice a cucumbers and toss with 1 tsp of salt and set aside for 15 minutes. Drain off the excess water from the cucumbers and then mix the cucumbers with 1 TBS red pepper flakes, 1 TBS chopped green onion, 1/2 tsp of minced garlic, 1 tsp rice vinegar, 1/2 tsp sugar, 1 tsp sesame seeds and 1 tsp sesame oil.