Recipe by Nif
I say "bulgogi", you say "pul-kogi". Truthfully, I'm not really sure how you're supposed to say it but, no matter how you say it, it's tasty. Apparently 'Bulgogi' translates as 'fire-meat' in Korean. The flavour in this dish but it's definitely not 'subtle'. You know you've had something to eat after you've had it - lots of salt, garlic and soy combine for mega-umami! I did NOT include the overnight marinating. Enjoy!
Top Review by jenniferlspano
I made this for a fee friends and it received rave reviews! I cooked two striploins on the bbq after marinating the meat for about 24 hours and then sliced it really thinnly then served it with a side of brocoli, snow peas and mushrooms, and thin rice noodles. Next time I make this recipe, I will reserve the left over marinade and made a reduction to pour over the noodles. And I'll definitely be making this one again!
- 1 lb rib eye steak, thick cut, thinly sliced against the grain (they recommend the rib eye, it is good to have some marbling in the meat)
- 6 garlic cloves, minced, this is not a 'date night' dish
- 1⁄2 pear, diced (a pear? What the...?)
- 2 green onions, sliced
- 4 tablespoons soy sauce
- 2 tablespoons white sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice wine (white wine works in a pinch)
- 1 tablespoon sesame seeds
- 1 teaspoon fresh ginger, minced
- black pepper (optional)
Directions See How It's Made
- Combine all marinade ingredients. Add the sliced beef and marinate overnight in the fridge.
- Grill quickly at high heat. The beef cooks very fast when it's sliced thin so don't wander away. It only takes a minute or 2 on each side!
- Serve over noodles or rice or over greens for a delicious, Asian-style salad.