| KOREAN BAR-B-Q MEAT |
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3-4 lbs. kalbi ribs, thin sliced 1 3/4 cup shoyu 1/2 cup whiskey 1/2 cup water 2-3 tbsp. brown sugar |
3-4 tbsp. sesame seed oil 6 cloves garlic 2-3 stalks green onion, chopped 1 1/2 tsp. chili pepper flakes |
| Combine all ingredients and stir. Add ribs to marinate overnight. Grill meat the next day. | |
| ONO PULEHU STEAK |
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1/4 cup Alaea Hawaiian salt 3-4 tbsp. fresh chopped garlic 1 tbsp. cracked black peppercorns |
2 1/2 tbsp. sugar 5-6 lbs. steak |
| Combine all ingredients and mix well. Rub mix into meat and let stand in icebox for 20 minutes. Put steak on grill and keep turning steak every 4 minutes, until grilled to desired taste. | |
| BANANA LUMPIA |
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24 lumpia wrappers 8-10 medium bananas 2 tbsp. brown sugar |
1/2 tsp. vanilla 1 egg white |
Beat egg white. Mash bananas, brown sugar, and vanilla. Place small amount of mixture just below the center of the lumpia wrapper. This should be with the corners facing up and down. fold corner nearest to you over the filling, tucking the corner under the filling. Fold side corners over top, like an envelope. Moisten the point with a little of the beaten egg whites and press firmly to seal. Deep fry at 400° for 3 to 4 minutes or until golden brown. Serve with whipped cream, chocolate, mango, and raspberry sauces for dipping. Sprinkle with brown sugar. |
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| KOREAN CHICKEN |
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5 lb. deboned thighs 1/4 c. water 1/2 c. sugar 6 cloves garlic, crushed 3 tbsp. sesame seed |
10 green onion 1 c. shoyu 1/4 c. vodka 3 tbsp. peanut oil 1 tbsp. pepper |
Mix all ingredients except chicken. Pour mixture over chicken, stirring to coat well. Marinate overnight. Broil over low coals, about 20 minutes each side. |
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