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!
- 453.59 g 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 pear, diced (a pear? What the...?)
- 2 green onions, sliced
- 59.16 ml soy sauce
- 29.58 ml white sugar
- 14.79 ml sesame oil
- 14.79 ml rice wine (white wine works in a pinch)
- 14.79 ml sesame seeds
- 4.92 ml 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.