I’ve said it once and I’ll say it again, I Love Korean BBQ! Beef Bulgogi is probably my favorite kind too. It is thinly sliced meat (usually rib eye) marinated and then cooked quickly at a high heat. I love the salty, sweet, umami balance to it, which makes it a good dish to make for friends who haven’t had Korean food before. Besides being great as a part of a Korean BBQ dinner party, it could also be so much more. Korean Tacos with some cabbage salad and sriracha mayo. Or Bulgogi banh mi sandwiches which are a great way to use up left overs from a BBQ dinner. Or my mom’s favorite Korean dish bibimbap, veggies, bulgogi, pickled radishes, an egg, all in a hot pot on top of crispy rice and smothered in kochujang. But that’s all blogs for another day.
Yield: 8 Servings
2 pounds thinly sliced Beef
1/4 thinly sliced Onion
1/4 thinly sliced Green Pepper
1/4 thinly sliced Red Pepper
5 Green Onions, the greens chopped into 2 inch pieces and the whites minced
1/4c Soy Sauce
2T Dark Soy Sauce
2T Sweet Soy Sauce
2T Brown Sugar
2T Rice Wine
2T Sesame Oil
1T Sesame Seeds
3 cloves Garlic
1 in knob of Ginger
1/2 Asian Pear
To Start: If you can’t find thin sliced beef at your favorite Asian store, take a rib eye or top sirloin and freeze for 1 hour. Freezing makes it easier to slice as thin as you need, I find I can’t slice it as thin as I need, if it’s not frozen a little. A little trick I use if I cant get it as thin as I need, I smash the slice of meat with the side of my knife. This flattens it out some and will also tenderize it.
Step one: Place the soy sauces, garlic, ginger, whites of the green onion, pear, brown sugar, sesame oil, pepper and rice wine into a blender. Blend until smooth and there aren’t any chunks of any garlic or pear.
Step Two: Set aside for 20 minutes to allow everything to merry and top with sesame seeds.
Step Three: Place beef, onions, and peppers into a sealable bag, pour the marinade over the mix and chill 8 hours or over night.
Way One: Since the meat is so thin it’ll cook fast but you really are looking to get a good char on the meat before it turns to shoe leather. Heat Pan (I like cast iron) add a little oil then the bulgogi making sure not to crowd then pan. Cook 1-2 minutes turning once. Serve imminently with rice and Kimchi (or in a burrito?).
If you want to have a dinner party try mimicking a Korean BBQ restaurant by placing an electric griddle in the center of your table and allowing everyone to cook their own meat.