Korean Sizzling Beef
This succulent recipe is based on bulgogi, a classic Korean dish of sliced beef that's marinated in soy sauce, sugar, sesame oil and garlic, then grilled. In this version, a bit of crushed red pepper is added to the marinade for heat.
Southeast Asian Rib Eye Steaks
The anchovies and dry mustard in the marinade for these steaks add a salty, almost umami-like flavor to the meat.
Grilled Shrimp Satay
In Singapore, satays are usually made with chicken or lamb. But for parties, Chris Yeo likes to use shrimp because he thinks it's more festive. He marinates the shellfish in an alluring mixture of sautéed garlic, ginger and ground spices, then threads each shrimp on its own skewer and grills them until they're lightly charred.
Grilled Skirt Steak with Green Sriracha
“So many cultures have some version of a pesto or chimichurri,” says Susan Feniger, who uses southeast Asian coconut, chiles and kaffir lime leaves to create a green Sriracha, a Thai-style hot sauce.
Chinese-Style Ribs with Guava Barbecue Sauce
Soy-Glazed Chicken Yakitori
Walking into a yakitori bar in Tokyo, chef Dean Fearing was startled by the thick grill smoke filling the room, then delighted by the delicious flavor of the skewered meats. “These chicken skewers are as close to the food from that grill as I can remember,” he says.
Grilled Shrimp with Citrus-Sambal-Oelek Dressing
Ginger-Marinated Bulgogi-Style Chicken
Bulgogi, the Korean classic, calls for slices of rich beef; this version uses thinly sliced chicken breast, which has barely any fat at all. The chicken is best served with rice and lettuce leaves for wrapping. Kimchi, a spicy, garlicky Korean pickle often made with cabbage, is especially delicious on the side and is loaded with beneficial bacteria known as probiotics.
Caramelized Asian Pork Chops
When Kogi’s truck first Tweeted its stops, no one had heard of Korean short rib tacos. Now hundreds of people line up for them, and for kimchi hot dogs. Credit Roy Choi, who cooked at NYC’s Le Bernardin and recently opened a Kogi counter at L.A.’s Alibi Room.
Honey-Glazed Baby Back Ribs with Whiskey Marinade
Chef Andy Ricker roasts these meaty, tender ribs for two to three hours over a low fire for a fabulously smoky flavor. In this easy adaptation, the ribs are slow-cooked in the oven, then finished on the grill. Baby back ribs cut across the bone are the classic Thai choice, but whole ribs are just as delicious.
Grilled Beef-Tenderloin Skewers with Red-Miso Glaze
Addictively tangy and salty-sweet, these skewers are also delicious when made with chicken breast or pork tenderloin.
Thai-Style Spicy Grilled Beef Salad with Potato Crisps
This spicy, savory Asian steak salad from chef Andrew Zimmern is pushed over the top by addictively delicious fried potato crisps.
Asian-Style Grilled Whole Red Snapper with Radish Salad
Drizzling this moist and tender grilled fish with an Asian vinaigrette is easy and utterly delicious.
Grilled Beef Rolls with Nuoc Cham Dipping Sauce
For these Vietnamese-style grilled-beef rolls (bo la lot), Andrew Zimmern wraps flavorful ground sirloin in briny grape leaves and serves them with a sweet, spicy, tangy dipping sauce. Traditionally, they are made with the betel leaf, which is also delicious and can be found at some Asian markets.