Korean Bbq Beef Bulgogi Recipe
Ingredients
1 1/2 lbs boneless rib eye steaks, cut into very thin slices 5-6" long x 2" wide (I use Black Angus)
4 tsp. granulated sugar
1/4 cup light soy sauce
3 cloves minced garlic
3 scallions, chopped into inch long pieces
1/4 tsp. white pepper
1 tsp. sesame oil
Method
Combine the beef and sugar together thoroughly allowing it to rest for 2-3 minutes before adding the rest of the ingredients.
Mix everything through allow to rest again for another 60 minutes or so at room temperature. Leaving it to stand refridgerated overnight is preferable.
Naturally, the longer you leave the beef to marinate the better.
When you are ready to cook, preheat the BBQ grill to a medium-high heat then add the beef, a few peices at a time and brown them on each side, taking care not to burn them.
You can reduce the chance of the beef sticking to the BBQ griddle by spraying on a very light coating of vegetable oil prior to bringing up the grills' temperature.
Brown the beef for around 3 minutes until done, and then serve the Korean BBQ beef bulgogi with steamed white rice.
Serves 4 to 6 people
Note: Bulgogi is usually grilled, athough it is also commonly cooked in a skillet as well. A practice common at Korean barbecue, whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. Bulgogi is also often served with a lettuce or another type of leafy vegetable, which is then used to wrap a slice of cooked meat, often along with a dab of ssamjang and then eaten whole.
Questions and Answers
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