Bulgogi- Korean Beef BBQ
Description
Bulgogi is one of the best known Korean dishes other than Kimchi. Try it, you'll like it!
Ingredients
1 lb. thinly sliced top sirloin
Marinade:
3 T. soy sauce
2 T. sugar
1 T. honey (or 2 t. sugar)
2 T. rice cooking wine (or sake or red wine)
1 T. sesame oil
2 T. minced garlic
1 t. freshly ground black pepper
2 t. toasted sesame seeds
1 T. chopped green onion
1 T. kiwi, chopped (or 2 T. pear puree)
Directions
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Sauce:
Mix all marinade ingredients together except for optional vegetables, such as onions or mushrooms.
Place bulgogi beef into the prepared sauce, in a bowl big enough to hold the beef, making sure the sauce is well mixed with the beef. Use your hands and massage everything together.
There are several options in cooking the bulgogi. The easiest and simplest way is to just cook on the stove top. Heat a skillet on high heat and pan fry/stir fry the meat until it’s slightly brown on both sides. The pan should be hot enough so that the meat sizzles as it touches the pan. Don't put too much meat into the pan and/or if the heat is too low, you will end up with a lot of the meat juice leaking out of the bulgogi, then you end up with Bulgogi stew. Add the sliced vegetables to the pan about a minute after starting to cook the Bulgogi.
The most authentic and traditional way to cook Bulgogi (Korean Beef BBQ) is on top of a charcoal grill. You will either need a fine steel mesh or tin foil to cook the meat, because otherwise it will fall through. Bulgogi is supposed to be well cooked and tastes great if it’s a little burned. You could also broil it on the top rack of the oven on Broil, but remember to keep a very close watch so it does not burn.
3 servings.
* Tip: Red wine could be used instead of the rice wine, light brown sugar instead of white and added a swirl of diet coke will make the dish even more fabulous.