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Peanut dipping sauce — satay skewers, spring rolls, noodles
Ready-made tteokbokki sauce — just add rice cakes and fish cakes
Korean beef marinade — pear, soy, sesame, instant bulgogi
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Enameled cast iron saucier — risotto, polenta, cream sauces
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Peanut dipping sauce — satay skewers, spring rolls, noodles
Ready-made tteokbokki sauce — just add rice cakes and fish cakes
Korean beef marinade — pear, soy, sesame, instant bulgogi
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Enameled cast iron saucier — risotto, polenta, cream sauces
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Mix marinade ingredients together until it forms a smooth paste. Rub each meat strip with marinade by hand until thoroughly coated and place in glass pan. When all the meat is coated cover pan and refrigerate at least 2 hours. Soak wooden or bamboo skewers in cold water for at least 1 hour before using. Thread meat onto skewers accordian-style. Do not bunch meat strips, leave them stretched long on the skewer. Grill or broil strips 15-20 minutes until meat is cooked through and coated in bubbles. Turn once during cooking.