Side Of Meat/chicken Recipe

Prep the protein

Pat your chosen protein dry with paper towels. If using ribeye or flank steak, trim excess fat and, for flank, score lightly across the grain. If using kalbi (flanken short ribs), separate ribs if needed. If using chicken thighs, trim excess fat and, if thick, pound lightly to even thickness.

Make the marinade: In a bowl combine soy sauce, mirin, brown sugar, minced garlic, grated ginger, sesame oil and black pepper. Stir until sugar dissolves.

Marinate the protein: Place the protein in a shallow dish or resealable bag. Pour marinade over and turn to coat. For kalbi or steak, marinate 30 minutes to 2 hours (up to overnight for deeper flavor). For chicken thighs, marinate 30 minutes to 1 hour. Reserve 1 tablespoon of marinade for basting/finishing (do not reuse marinade that has touched raw meat unless boiled).

Preheat: If grilling, preheat grill to medium-high (about 425–450°F / 220–230°C). If using a skillet, heat a heavy skillet or cast-iron pan over medium-high heat and add vegetable oil just before cooking.

Cook kalbi (if selected)

Grill or sear kalbi 2–3 minutes per side for thin flanken-cut short ribs until nicely charred and medium-rare to medium. Thinner pieces may take less time. Let rest 3–4 minutes before slicing against the grain into bite-sized pieces. Brush with reserved marinade warmed briefly (or reduce reserved marinade in a small pan to a simmer for 1–2 minutes to ensure safety) and sprinkle with green onions and sesame seeds.

Cook steak (if selected)

For ribeye or flank steak: Sear on the hot grill or skillet 3–5 minutes per side for medium-rare depending on thickness (use an instant-read thermometer: 125–130°F/52–54°C for med-rare). For flank, aim for 3–4 minutes per side. During the last minute, add butter to the pan (if using) and baste. Remove and rest 5–7 minutes, then slice thinly across the grain. Finish with reserved marinade warmed or brush lightly and garnish with green onions and sesame seeds; serve with lemon wedge.

Cook chicken thighs (if selected)

Grill or pan-sear chicken thighs 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F/74°C. If using a skillet, reduce heat to medium after the initial sear and cover for 2–3 minutes to ensure through-cooking. In the last 1–2 minutes, brush with reserved marinade or melted butter and let caramelize slightly. Rest 5 minutes before serving and garnish with green onions, sesame seeds and a lemon wedge.

Serve: Slice steak or kalbi into bite-sized pieces or strips. Plate protein as a side portion (about 1 lb total yields 2–4 side servings depending on appetite). Spoon any pan juices (that have been boiled or are safe) over meat. Garnish with green onions and sesame seeds and serve with lemon wedges on the side.