In my opinion, the best thing about June is the re-occurance of those irrestistable aromas drifting over neighborhood fences from grilled chicken, steak or fish cooking on a backyard grill.  Over the years, we, have written many articles focused on the art of grilling.  This year as I sit down to once again tackle the subject, my mind keeps wandering to the sweet and spicy nuances of grilled Asian cuisine.  I find myself craving Korean BBQ, or Grilled Teriyaki or even one of my all time favorites, Grilled Halibut Skewers with Wasabi Mustard Sauce!  

Generally the key to fabulous grilled Asian cuisine is in the marinade; both in the ingredients and in the time allowed for marinade sauce to permeate the meat.   Common ingredients include soy sauce (GF of course!  We use Tamari wheat-free soy sauce by San-J), fresh ginger, fresh garlic, scallions, toasted sesame seeds, hot pepper spices, sugar, sesame oil and canola or vegetable oil.  

Add a side of sautéed spinach with sesame seeds or green beans with a few sprinkles of hot sesame oil and a heaping bowl of steamed white rice and you’ve got a healthy, delicious meal that you’ll want to make again and again.

Korean BBQ Steaks

Korean BBQ is not really barbecue, but usually grilled short ribs or steak.  This flavorful dish is simple to make and cooks in just a few minutes after removing from the marinade.  Just keep in mind that for the best results, let whatever meat you’re using marinate in the refrigerator overnight.

Ingredients

Serves 4

• 1 Tablespoon sugar
  
• 5 green onions, cut into 1" pieces
  
• 3 cloves garlic, minced
  
• 1/2 teaspoon fresh ground black pepper
  
• 1/2 cup gf soy sauce
  
• 1/2 cup sake
  
• 1/2 cup canola oil
  
• 2 Tablespoons toasted sesame seeds
  
• 4 rib-eye steaks

Directions

Combine all ingredients except steaks and blend well in a small bowl. Pour mixture into a sealable plastic bag and add steaks, tossing to coat. Let marinate in refrigerator overnight.
Grill over hot coals or on a gas grill over medium-high heat until lightly charred outside and medium-rare inside, about 4 minutes per side. Serve immediately.

Korean Grilled Short Ribs

Serves 4

Ingredients

• 1/2 cup gf soy sauce
• 1/4 cup mirin
• 1/4 cup brown sugar
• 1/8 cup rice vinegar
• 1/8 cup sesame oil
• 1/8 cup minced garlic
• 1 green onion, chopped
• 2.5 lbs short ribs (cut 1/3” -1/2” thick across bones)

Directions

Combine all ingredients except short ribs in a sealable plastic bag and mix well.  Add short ribs, coating well.  Refrigerate overnight.
Prepare grill (medium-high heat).  Drain short ribs, discard marinade.  Grill about 3 minutes per side until medium-rare.

Three Great Grilled Teriyakis

The following are three of our favorite teriyaki recipes for salmon, beef and chicken.  All of these recipes 

Are a snap to make, but don’t forget, for all but the salmon, for best results, marinate overnight!

Grilled Teriyaki Salmon

Serves 4

Ingredients

• 3 Tablespoons gf soy sauce
  
• 3 Tablespoons sherry or sake
  
• 1-1/2 Tablespoons sugar
  
• 1 teaspoon fresh ginger, finely chopped
  
• 1 garlic clove, minced
  
• 4 salmon fillets
  
• 1 Tablespoon vegetable oil

Directions

Prepare a grill. In a small bowl, combine soy sauce, sherry, sugar, ginger and garlic. Set sauce aside.
Brush salmon with oil and place on oiled grill 4-6" from the coals. Grill, brushing fish several times with sauce, until lightly browned on bottom, about 5-6 minutes. Serve.

Grilled Teriyaki Beef Skewers

Serves 6-8

Ingredients

• 1/4 cup sake
  
• 1/4 cup gf soy sauce
  
• 2 Tablespoons sugar
  
• 1 Tablespoon ginger, chopped
  
• 2 garlic cloves, minced
  
• 2-1/2 to 3 pounds top sirloin or flank steak

Directions

Combine all ingredients except meat in a sealable plastic bag and mix until sugar is dissolved. Add meat and marinate overnight. Soak wooden skewers in water for at least 30 minutes. Remove meat from marinade and slice into thin strips. Thread strips onto skewers and grill, turning until to grill both sides. Serve immediately. Marinade can be used as a dipping sauce by bringing to a boil in a small saucepan before serving.

Grilled Chicken Teriyaki

Serves 4-6

Ingredients

• 1 chicken
  
• 1 cup gf soy sauce
  
• 1 cup gf sake
  
• 1/3 cup sugar
  
• 1 garlic clove, crushed

Directions

Wash and cut chicken into eight pieces, discarding the back. Combine all other ingredients in a plastic bag and marinate chicken overnight. Drain and discard marinade.  Grill chicken, over indirect heat, basting a few times during cooking.  Turn chicken every 15-20 minutes.  Cook until juices run clear when pierced with a fork, about 1 hour and 15 minutes.

Grilled Halibut Skewers with Wasabi Mustard Marinade

This is a terrific recipe that combines just the right amount of wasabi with a glorious mustard sauce.  Halibut with a definite Asian style.

Serves 4

Ingredients

• 1-1/2 Tablespoons gf dijon mustard
  
• 3/4 teaspoons gf wasabi paste
  
• 3 Tablespoons chives, chopped
  
• 1 Tablespoon dry sherry
  
• 1 Tablespoon fresh ginger, minced
  
• 10 ounces halibut filet, cut into 1" pieces
  
• 1 red bell pepper, cut into 1" pieces

For wasabi mustard sauce:

• 1 Tablespoon rice wine vinegar
  
• 1 Tablespoon gf wasabi paste
  
• 1/4 cup gf soy sauce
  
• Juice of 1 lime
  
• 1 Tablespoon dry mustard

Directions

In a small bowl combine dijon, wasabi, chives, sherry and ginger.
Place halibut in a shallow dish. Add wasabi mixture and turn to coat fish thoroughly. Let stand for 15 minutes.

For wasabi mustard sauce:
In a small bowl, combine vinegar and wasabi; stirring until blended. Stir in soy sauce, lime juice and mustard until blended; set aside.
Season grill with oil to prevent sticking. Preheat grill.
Thread halibut and peppers on skewers. Season with salt and freshly ground black pepper. Grill skewers, rotating frequently, until fish is opaque in center (about 6 minutes).
Serve immediately over steamed rice with wasabi soy sauce.

- Chef Yvonne

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