Bulgogi is a dish that we always order every time we visit our favorite Korean restaurants. It is best eaten right after grilling while it is still sizzling hot and served with hot steamed rice and side dishes like Kim Chee or pickled veggies like carrots, and cucumbers. The main thing about this dish is the choice of beef. I prefer using Top Sirloin or Flank Steak whichever is available or whichever is on SALE. I usually buy the ones that are already sliced thin and packaged in the meat section of a supermarket. Just make sure that the beef is already sliced thin about 1/4 inch thick and not more. Why so thin? Number one, it is easier to marinate. Number two, Bulgogi must be cooked quickly to maintain its tenderness.
INGREDIENTS:
1 lb Flank Steak or Top Sirloin
vegetable oil
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Marinade:
2 teaspoon toasted Sesame Seeds
2 Tablespoon finely minced Green Onion
4 teaspoon Sesame Oil
1 Tablespoon minced Fresh Garlic
2 teaspoon finely minced Ginger
1/4 cup Soy Sauce
3 Tablespoon Dry Sherry or Rice Cooking Wine
5 teaspoon Sugar
2 teaspoon toasted Sesame Seeds
1/2 Teaspoon Ground Black Pepper
COOKING DIRECTIONS:
Cut sliced beef into 2 inches wide
Mix all the marinade ingredients in a bowl
Transfer sliced beef into the marinade bowl
Mix well with your hands until all the pieces of beef are coated.
Transfer beef with the rest of ingredients in a Ziploc bag, seal then refrigerate overnight.
Lightly oil the grill or frying pan with vegetable oil.
Heat barbecue grill to 375 degrees (you can also use a wide non-stick frying pan placed over medium heat).
Place each beef flat on the oiled grill or pan.
Cook few batches at a time – about 5 pieces.
Cook each side for about 2 minutes or until you see sear marks (Do not overcook).
Transfer cooked beef on a serving plate.
Serve hot with steamed rice.
ENJOY!
Serves 5
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