I thought I'd try a simple Kalbi recipe I saw on YouTube. Normally used with beef ribs, with the kiwi enzymes used to tenderise them, so I thought it should work well with chuck.
Ginger, garlic, onion. Salt.
Mirin, soy sauce, sesame oil, honey.
Blend the lot together.
I cut the chuck roughly into pieces approx 1cm thick, then criss crossed them as you would with pork skin.
Marinade for 18 hours:
Just about to go on the grill:
On the charcoal grill.
Served with tortillas (also Grilled) :
I'll be doing this again. Not chewy at all. In fact I'd describe it as the perfect texture, not fall apart, but easy to bite.
Taste was great too, especially the little burnt bits. Next time I'll chilli it up a bit.