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5.0 from 18 votes

Korean BBQ Venison

Obviously you can use beef or lamb here. You want to use flank or skirt steak, or a flatiron steak or backstrap here. Don't use a cut with sinew. You can marinate the meat as little as an hour or as much as a full day; more than that and the meat gets mushy. 

Prep Time
20 mins
Cook Time
20 mins
Marinating time
3 hrs
Total Time
30 mins
Servings: 4 people
Calories: 764 kcal
Course: Main Course
Cuisine: Korean

Ingredients

  • 2 pounds venison flank, skirt, flatiron or backstrap
  • 1 cup brown sugar
  • 1/4 cup water
  • 1 cup soy sauce
  • 1 small onion, chopped
  • 1 Asian pear, peeled and chopped (or regular pear)
  • 1 kiwi fruit, peeled and chopped (or a few slices of pineapple)
  • 8 cloves garlic, chopped
  • A 1-inch piece of ginger, peeled and chopped
  • 1/4 cup sesame oil

Instructions

    Cup of Yum
  1. If you are using any cut of meat other than flank or skirt and you have a jaccard, stab the meat many times with it to make punctures the marinade can penetrate; you can use a narrow-bladed knife point, too. 
  2. Mix all the remaining ingredients together in a blender and puree. You will have more Korean BBQ sauce than you need, but it keeps for weeks in the fridge and freezes well. 
  3. Add about 1/2 cup of the BBQ sauce to a heavy Ziploc bag and put the meat in it. Massage everything together so the marinade gets into every crevice. Refrigerate at least 1 hour, and up to 24 hours. 
  4. Get your grill very hot, at least 500F. Remove the meat from the marinade and wipe it mostly dry with paper towels. Pour the marinade into a small pot and boil it for a few minutes, so you can use it on the meat later. (This is a food safety thing.)
  5. Sear the venison hard on a very hot grill for 4 minutes, then turn. Flank steak will need another 2 to 4 minutes, backstrap a bit longer. Remove the meat, let it rest 5 minutes, then slice and serve with some of the boiled down marinade, cole slaw, kimchi, and maybe some rice. 

Notes

  • If you are not an expert at grilling meats, you will want to use the finger test for doneness to determine when your meat is ready. You want this meat rare to medium. 

Nutrition Information

Calories 764kcal (38%) Carbohydrates 72g (24%) Protein 76g (152%) Fat 19g (29%) Saturated Fat 4g (20%) Cholesterol 179mg (60%) Sodium 3389mg (141%) Potassium 1286mg (37%) Fiber 3g (12%) Sugar 62g (124%) Vitamin A 20IU (0%) Vitamin C 27mg (30%) Calcium 100mg (10%) Iron 11mg (61%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 764

% Daily Value*

Calories 764kcal 38%
Carbohydrates 72g 24%
Protein 76g 152%
Fat 19g 29%
Saturated Fat 4g 20%
Cholesterol 179mg 60%
Sodium 3389mg 141%
Potassium 1286mg 27%
Fiber 3g 12%
Sugar 62g 124%
Vitamin A 20IU 0%
Vitamin C 27mg 30%
Calcium 100mg 10%
Iron 11mg 61%

* Percent Daily Values are based on a 2,000 calorie diet.