Korean Wet Rub

This is one from the archives of my old Cooking Light magazines.  It's so old, in fact, that it was actually clipped from a magazine, taped to a sturdy piece of paper, praised for it's deliciousness (I write my 'review' on every recipe I try that's on paper/in a book), placed inside a page protector, and carefully filed under "beef". This was the work of a pre-kid Malia. The Malia of today never gets those recipes cut out--the page might be haphazardly torn out and then thrown somewhere in my cookbook cabinet. Maybe when the kids leave the house I'll have time to organize everything again? We'll see. So, Korean wet rub. This is an awesome little trick when you want some flavorful grilled meat, but you forgot to marinate it ahead of time AGAIN. Anyone relate? This imparts a nice sweet teriyaki-like flavor to the meat, similar in flavor to the Easy Korean Beef. We like this on steak--and this is the perfect time to try a less "fancy", super lean cut of steak. This is great on flank steak or a sirloin strip steak. I'd never endorse doing this to a nice filet, KC strip, or ribeye, OK? So don't get all upset about it.  Those steaks need zero help. This will also work on chicken, salmon, or pork. It takes 1 minute to mix this rub up, and zero marinating time. I just solved your dinner problem, didn't I?

Korean Wet Rub
-from Cooking Light....sometime before 2008

For 1-1 1/2 lbs of meat mix the following together in a small bowl:
-1/4 cup brown sugar
-2 t. soy sauce
-2 t. sesame oil
-4 cloves garlic, minced

Rub this all over the meat of your choice and then grill to perfection. We ate this on Father's Day alongside that glorious edamame salad, and it was a lovely super-fast meal.

Relax, my steak isn't overcooked. It's caramelized from the brown sugar in the rub. OK?