Bulgogi
(Korean barbeque beef)
Servings: 4-6
INGREDIENTS
PREP
AMOUNT
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Beef, tender cut partially frozen, sliced into very thin strips, across the grain 1 1/2 to 2 lbs
Soy sauce 1/2 cup
Sugar 2 T
Scallions minced 2-3 ea
Garlic minced 2-3 cloves
Pepper, black 1 t
Sesame seeds (opt.) toasted 1 T
Sesame oil 1 T
METHOD
Toss all together in a bowl. Marinate from 1 hour to overnight.
Heat a heavy skillet without oil over medium-high heat. Add beef in small batches and sear till just cooked through. Remove to platter and finish with rest of meat. Serve.
NOTES
Bulgogi is one of the best known of all Korean dishes. Originally cooked over a wood fire, bulgogi still tastes best with the smoky flavor of the grill. Use a fine grate over the charcoal so the meat doesn't fall through. When prepared in Korean homes or restaurants nowadays, the meat is often seared on a special curved broiler plate placed in the middle of the table. Each guest cooks his or her own to order.
Serve bulgogi with red leaf lettuce leaves and steamed sticky rice. Hold a leaf of lettuce in one palm. Add a small portion of meat, and top with a bit of rice. Roll the lettuce leaf up and pop it in your mouth. Bulgogi is usually served with a variety of side dishes. A simple soy sauce-sesame oil dipping sauce is also sometimes served on the side..
Add a bit of pureed kiwi, pear, or apple to the marinade for a touch of fruity sweetness. Other possible marinade additions include 1 T of rice wine or dry sherry wine or a touch of rice wine vinegar.
Dak Bulgogi (Korean barbeque chicken): Use chicken breast, butterflied and cut into chunks. Cut the amount of soy sauce in half and add 1 T of minced ginger.
Fish or Seafood Bulgogi: Use half the amount of soy sauce and add 2-3 T of gochu jang paste. Cut fish or seafood into large pieces or leave whole. Cut marinade time to 30 minutes to one hour.
Allan
