Bulgogi
Bulgogi, beef thinly and marinated in soy, garlic, and onions. Served with rice and saamjang, wrapped in lettuce. This classic Korean dish is a sure fire hit with its bold flavors.
Servings: 4
Ingredients
- 3 tablespoons chopped garlic CHOPPED, not minced, which would be too much
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon honey
- 3 tablespoons grated Asian pear include juice substitute any apple, fuji or honerycrisp, grated 1/2 and 1/2 pineapple juice
- 1 tablespoon mirin substitute sake which is not sweet
- 1 tablespoon toasted sesame oil
- 3 scallions finely chopped
- 1 teaspoon freshly ground black pepper
- 1 pound sirloin steak ribeye or short rib, thinly sliced
Instructions
- In a large bowl, mix together the garlic, soy sauce, sugar, honey, pear juice, mirin, sesame oil, scallions, and pepper and stir until the sugar and honey are dissolved.
- Add the meat and toss to coat thoroughly with the sauce. Cover and refrigerate for at least 3 hours or overnight. For tougher cuts of meat, marinate the meat longer.
- Grill the beef until well done and caramelized on the outside, about 3 minutes per side. You can also fry the beef in a cast iron pan.
- Serve with rice, ssamjang and lettuce leaf. Garnish with sliced green onions and toasted sesame seeds. Serve hot
Notes
TIP: Top sirloin or tenderloin work best, but almost any steak cut will do. The best quality meat will be more tender and will taste the best. Trader Joe's has thinly sliced ribeye that works well.
Adapted from Imatome-Yun, Naomi. Seoul Food Korean Cookbook: Korean Cooking from Kimchi and Bibimbap to Fried Chicken and Bingsoo