Bulgogi - Korean Beef BBQ

Submitted by PanNan

"An iconic and popular Korean BBQ beef dish. Note - be sure to add 30 minutes marinade time to the prep and cooking time. As an option, you can add sliced onions, mushrooms, bell pepper and/or carrots. The traditional method is to use a charcoal grill, using a fine mesh grate or basket to keep the meat from falling through, but you can also pan fry or use a broiler."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 lb sirloin, thinly sliced
• 3 tablespoons soy sauce
• 2 tablespoons light brown sugar (white sugar ok)
• 1 tablespoon honey (2 t sugar is also ok )
• 2 tablespoons rice wine (mirin or red wine works too)
• 1 tablespoon sesame oil
• 2 tablespoons garlic, minced
• 1 teaspoon ground black pepper
• 2 teaspoons toasted sesame seeds
• 1 tablespoon green onion, chopped
• 2 tablespoons pears, puree (Asian pear if available, or 1 Tbs grated kiwi or 3 Tbs onion puree work as well)

directions

1. Mix all of the marinade ingredients together except for the beef and any optional vegetables as mentioned in the description.
2. Add the beef (and any optional vegetables) to the marinade prepared above – in a large bowl or zip bag. Make sure the marinade is well mixed with the beef. You will need to use your hands here and just massage everything together.
3. While the beef is in the marinade, heat the charcoal until the coals are grey. Add the meat slices and any vegetables to the mesh tray or basket. Turn the beef slices (and vegetables if using) a time or two while cooking. They will only take a few minutes, but you want to make sure they are cooked through and slightly charred for the best flavor.
4. If pan-frying, pan should be hot enough so that the meat sizzles as it touches the pan. Also, if you put too much meat into the pan and/or the heat is too low, you will end up with a lot of the meat juice leaking out of the bulgogi and you end up with Bulgogi stew.
5. Serve with rice, or wrapped in lettuce leaves, or make a bulgogi bowl with rice on the bottom and beef and vegetables placed on top.

Reviews

[Lavender Lynn]

This was easy to make and we enjoyed this for our dinner tonight. It was kind of cold outside so my DH cooked under the broiler and it didn't sear like if we bbQ it. Next time we will do it on the outdoor grill.

 

[NorthwestGal]

This is super easy to prepare. Our weather was too rainy and windy to grill outdoors, so I used our indoor grill. The marinade seemed to get washed away during cooking and left only a beef flavor in the slices, so next time I'll probably let the sirloin slices marinate for several hours so it permeates through and helps to flavor the meat a bit during grilling. But this is so easy to prepare, so I'll make it again. It's a great Korean entree which I served with Soy and Sesame Spinach and (your) Kimchi Fried Rice. Thanks for sharing your recipe, PanNan.

 

[ForeverMama]

Full of flavor are these beef sirloins! Followed the recipe, except used a grated apple because the Asian market didn't sell single Asian pears ( only sold in sets of 10 or by the crate). I did use a whole apple, so because the amount of apple sucked up the sauce, I wound up doubling the marinade. Marinaded overnight and glad I did because the beef really took on lots of flavor which turned out being a super terrific meal that we all enjoyed!! Also, used bamboo skewers to keep the beef from falling into the grill. Thanks so much, PanNan for sharing. Made it for 2019 Susie's World Tour - Korea, representing the Sue Chefs!