Korean Style Kangaroo Meat BBQ

Method5 steps · about 8 hr 55 min

1. 1

   Step 1: Briefly rinse the thinly sliced kangaroo in cold water as described by the author, then pat dry with kitchen paper.

   Uses 500 g kangaroo rump steak (1.1 lb), thinly sliced · Cold water for briefly rinsing the meat

2. 2

   Step 2: Blend the soy sauce (4½ tbsp), dark brown sugar (2 tbsp), rice wine (2 tbsp), grated onion (40 g), grated apple (60 g), garlic (1 tbsp), ginger (5 g) and 10 peppercorns together with a hand blender.

   Uses 4½ tbsp soy sauce · 2 tbsp dark brown sugar · 2 tbsp rice wine · 40 g onion, grated · 60 g apple, grated · 1 tbsp garlic, minced · 5 g ginger, minced · 10 whole black peppercorns

3. 3

   Step 3: Place the prepared meat in a sealable container and mix thoroughly with all the blended marinade. Lay the 5 bay leaves on top, cover and refrigerate overnight. The recipe card allows about 8 hours for marinating; the author used a longer 32-hour marinade.

   Refrigerated overnight marinade · 480 minUses Pat-dried thinly sliced kangaroo · Blended bulgogi marinade · 5 dried bay leaves

4. 4

   Step 4: Take the marinated meat out of the fridge 30 minutes before cooking. Add a dash of sesame oil and mix well. Remove the bay leaves before grilling.

   Temper marinated meat · 30 minUses Marinated kangaroo and bay leaves · A dash of sesame oil

5. 5

   Step 5: Barbecue the thinly sliced kangaroo, turning as needed, for about 5 minutes or until the slices are browned and cooked through. Cooking time depends on the thickness and heat. Discard any raw-meat marinade left in the container and serve the cooked meat.

   Barbecue thin kangaroo slices · 5 minUses Sesame-coated marinated kangaroo