Korean•gourmet
Korean Style Kangaroo Meat BBQ
Delicious and tender Kangaroo meat recipe!
- Prep time
- 8 hr 50 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g kangaroo rump steak ((1.1 pounds), thinly sliced)
- A dash sesame oil
- 5 leaves dried bay
- 4 1/2 Tbsp soy sauce
- 2 Tbsp dark brown sugar
- 2 Tbsp rice wine
- 40 g grated onion ((1.4 ounces))
- 60 g grated apple ((2.1 ounces ), I used royal gala apple.)
- 1 Tbsp minced garlic
- 5 g minced ginger ((0.2 ounces))
- 10 whole black peppers
Instructions
- 1
Rinse the meat in cold water and lightly wipe the water/blood with kitchen paper.
- 2
Put the meat into the sealable container and add the sauce on the meat, mix them thoroughly. Put the bay leaves on top of the meat, close the lid. Move it to the fridge and marinate overnight. (For your information, I marinated mine for about 32 hours wishing Kangaroo meat to be extra soft and tastier!)
- 3
Leave the meat out for 30 mins before cooking, add a dash of sesame oil and mix well.
- 4
Cook the meat on a BBQ. When ready, enjoy!