Let's get grilling

1 Prepare grill for high heat cooking, approximately 450°F. Cut cabbage lengthwise into quarters. Coat cabbage lightly with canola cooking spray then place on the grill and cook for approximately 2 minutes per side until slightly charred. Remove cabbage from the grill and chop into bite-sized pieces. Place chopped cabbage into a colander then toss with Kosher salt until the cabbage is well-coated. Place the colander in the sink or in a large bowl and let it sit for at least an hour to allow the cabbage to further soften.
2 Combine the remaining ingredients in a mixing bowl and blend well. Rinse the cabbage to remove excess salt then place into a large re-sealable bag along with the liquid mixture. Seal the bag while removing as much air as possible. Refrigerate for at least 30 minutes or overnight.
Cooking for 6 people

Ingredients


  • skirt steak
    2 pounds
  • soy sauce
    ¼ cup
  • mirin
    2 tablespoons
  • grated ginger
    1 teaspoon
  • grated garlic
    1 teaspoon
  • sesame oil
    ½ tablespoon
  • toasted sesame seeds
    1 tablespoon
  • green onions (thinly sliced)
    2
  • ground black pepper
    ¼ teaspoon
  • Quick Kimchi (recipe follows)
  • corn tortillas

Quick Grilled Kimchi

  • Napa cabbage
    1 head
  • canola cooking spray
  • kosher salt
    ¼ cup
  • garlic (minced)
    4 cloves
  • chopped ginger
    1 tablespoon
  • Sriracha
    ¼ cup
  • rice wine vinegar
    ½ cup
  • sugar
    2 teaspoons
  • fish sauce
    2 tablespoons
  • scallions (root removed and thinly sliced)
    2
  • chili flakes
    2 tablespoons
  • sesame seeds
    2 tablespoons
Credit: Clint Cantwell

Our Reviews


1 /5
1 Reviews
Rated 1 out of 5 by from No instructions on preparation of the meat. Absolutely no info on preparation of the meat or combination of ingredients.
Date published: 2021-10-09
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