Bulgogi: Korean BBQ

s'kat's Note:

A wonderfully marinated Korean beef dish. Kimchi, white sticky rice, whole cabbage leaves and assorted pickled vegetables make a wonderful accompaniment. Optionally, add an assortment of vegetables to beef marinade.

• Total Time: 24 hrs 10 mins
• Prep Time: 24 hrs
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 1/2 lbs boneless rib eye steaks, cut into very thin slices 5-6" long x 2" wide (I use Black Angus)
• 4 teaspoons sugar
• 1/4 cup soy sauce
• 3 cloves garlic, crushed/chopped fine
• 3 scallions, cut into 1-inch pieces
• 1/4 teaspoon pepper
• 1 teaspoon korean sesame oil

Directions:

1. Mix beef& sugar, let rest 2 minutes, then add remaining ingredients.
2. Toss well and let stand 1 hr at room temp or overnight in the refrigerator to allow the meat to mature- better the longer it marinates!
3. Preheat a large, heavy skillet over moderate heat for 2 minutes.
4. Add beef, a few slices at a time, and sear without oil for 2-3 minutes at most.
5. Or, grill beef in very hot gas or electric broiler.
6. Serve immediately with white sticky rice and an assortment of side dishes.

Reviews

[Charlotte J]

Bulgogi is very easy to make, it is tender and has a good flavor. You must definitely sever this with sticky rice as s'kat says. And while I LOVE Kimchi, those of you that don't know what these is best try a taste of it before you buy a entire jar! We buy Kimchi by the gallon, truly.

[Stephanie Nuttman]

This is very tender and flavorful.

[KookieMomster]

Ironically I submitted my family's version of this dish before I looked around. lol This is a much classier sounding version. We just used whatever cut of beef was cheep and easy to slice. I will have to try this one out. And as far as kimchee, the fain of tast-bud may prefer a lightly seasoned cabage salad. yum