Bulgogi

Submitted by Kevin Young

"Delicious Korean recipe, good summer food. I'm not Korean, so I can't promise the authenticity, but it's definately good. I've played around with the marinade quite a bit, but this is the best I think I've got it."

 

• Ready In: 3hrs 8mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 lb sirloin steak
• 2 tablespoons sesame seeds
• 1⁄2 teaspoon salt
• 2 chopped scallions
• 3 cloves pressed or finely chopped garlic
• 1⁄4 cup soy sauce
• 3 tablespoons rice wine
• 2 tablespoons sesame oil
• 1 tablespoon sugar
• 1⁄2 teaspoon black pepper
• 1 tablespoon shredded ginger
• 2 tablespoons water

directions

1. Cut steak into pieces about 1 inch wide, 3-4 inches long, and 1/4 inch thick.
2. Toast sesame seeds over medium high heat about 5 minutes until they start to turn dark brown.
3. Place sesame seeds in a medium bowl and mix thoroughly with salt.
4. To sesame salt, add remaining ingredients and mix into uniform marinade.
5. Add sliced beef and mix thoroughly with marinade.
6. Cover and refrigerate at least 2 hours mixing periodically to ensure beef is covered in marinade.
7. Broil beef in oven about 3-4 minutes on each side, or until done.
8. Alternatively grill over charcoal a couple minutes on each side.
9. Serve over rice with pieces of lettuce.
10. Eat wrapped up in lettuce, or use some rice wrappers and place beef, rice, and lettuce in them and roll up.
11. Serve with kimchee and a little gochujang (Korean chili paste).

Reviews

[Rick Young]

Great, great recipe, Kevin. Your Mom and I really enjoyed it! We ate it as a rice paper roll-up, using crisp/tart apples, rice noodles, and peanut sauce as a filling with the bulgogi. I doubled the recipe and we still just barely had enough left over for lunch tomorrow. I used our George Foreman Grill and cooked the meat about 4 minutes.

 

[AFwife&momof4boys]

Very, Very good!!! I spent time in Korea while in the military, and absolutely love Bulgogi! I am so glad I can make it at home now, thanks to you....and I don't have to search for a Korean restaurant! Thanks so much for posting!

 

[Spice Boy]

Wow - this is fantastic. The only change I made was to leave out the extra salt. I doubled the recipe with great results. Thanks!!!

 

[Sioned]

I am Korean and your recipe is very close to authentic. Just leave out the salt (soy sauce has more than enough) and the water. Grilling on an indoor grill is most authentic, but is quicker to stir fry (this is how I do it)