Recipe by Andy Wold
NOTES : Korean Red Chili Pepper Powder "Gochu Garu" -- EXTREMELY HOT!!! -- use at your own risk! HINT: If using an electric skillet, cook the meat strips in small groups at the table. Remove pieces of meat from the skillet as they are cooked, and enjoy them immediately.
Top Review by Pokey in San Antonio, TX
Great recipe. I've spent a lot of time in Korea, and this bulgogi is as good as any I ever had there. I like putting the meat on small skewers and grilling them. They make great appetizers.
- 1 lb sirloin tip steaks or 1 lb rib eye steak, sliced very thin
- 3 tablespoons soy sauce
- 1 1⁄2 tablespoons water
- 1 tablespoon sugar
- 1 1⁄2 tablespoons sesame seed oil
- 1 teaspoon roasted sesame seeds
- 1 bunch green onion, finely sliced
- 1 clove garlic, minced
- 1⁄2 teaspoon black pepper
- korean red chili powder, gochu garu,to taste very hot (optional)
- 4 cups sticky rice, cooked ("Pahp")
- 2 bunches romaine lettuce, thick stems removed
Directions See How It's Made
- Cut the meat into thin bit-size 1" x 2" wide strips.
- Combine the remaining ingredients in a separate bowl.
- Add the meat to the marinade, one slice at a time; blend thoroughly.
- Let stand for at least one hour (preferably overnight) in the refrigerator.
- Barbecue beef over hot coals (or in an electric skillet) until done, but do not overcook.
- Serve hot by placing a piece of meat and some"Sticky-Rice" in a lettuce leaf-- roll up the lettuce leaf and eat.