Sunday, March 14, 2010

Bulgogi

This is one of my FAVORITE meals now! We made it the other day for the first time. It took only a few minutes and was absolutely delicious! I am craving it now, actually. Bulgogi is barbequed beef in a soy-sesame marinade. Our butcher suggested sirloin strip steak which he kindly cut into thin pieces for us. The meat was wonderful, so tender it almost melted in our mouths. We got it on sale, but it was definitely worth the extra money to get the right beef. I highly recommend the sesame seed dipping sauce. Also from 30 minute Asian Meals

 

Marinade

4 T soy sauce

2 T korean rice wine or chinese rice wine or pale dry sherry (optional)

1 T sesame oil

One 1-in. piece fresh ginger, peeled and finely chopped or grated

2 large cloves, garlic, crushed

1 green onion, thinly sliced

1 T sugar

Freshly ground black or red pepper to taste

. . . . . . . . . . . . . . . . . . . . . .

12 oz-1 lb. lean, tender flank or sirloin steak, cut across the grain into 1/4 in thick, then into 2 x 1 in pieces

 

1. Start rice

2. Combine the marinade ingredients in a bowl and stir to dissolve sugar. Add the beef strips and mix well to coat all sides. Cook immediately or as soon as the rice is finished, or you may let the beef marinate longer.

3. There are three suggested methods for cooking the beef. You may cook the beef on a lightly greased grill about 4 in. above the coals, or under a very hot broiler for about 1 min on each side (this is what we did), or on a lightly greased electric griddle placed at the table. Do not overcook.

Makes 2-3 servings.

Serving suggestion:

Serve with Sesame Seed Dipping Sauce

2 T toasted, crushed sesame seeds

1/2-1 tsp sugar

3 T fresh lemon juice or rice vinegar or other mild vinegar

3 T soy sauce

1 tsp sesame oil (optional)

1-3 T water, or more, if subtler taste is desired

1 clove garlic, minced or crushed

1 dried or fresh hot chile or ground red pepper to taste

1 green onion, thinly sliced

 

Combine all ingredients and stir until sugar dissolveds. Divide into individual bowls

Makes about 2/3 C.

2 comments:

Jill said...

Thanks for posting this! Jared served his mission in Korea, so we love Korean food ... and there are no restaurants here in Santa Barbara. :( I made this tonight for dinner and it turned out great.

Erin said...

Glad you liked it! I thought it was wonderful as well.