Bulgogi - Korean Barbeque Beef

When I was in high school, I worked at a Japanese restaurant that was owned by a Korean family. About half of the menu was Japanese dishes the other half was Korean dishes. One of the menu favorites was a Korean dish of marinated barbeque beef called "Bulgogi". Bulgogi is thinly sliced beef marinated in soy sauce, sugar, garlic, onions and spices.

They served this dish as a "cook your own meal" right at the table. A small electric hot plate was set-up on your table and then a dome shaped pan with a deep collar to collect juices was placed on top of the hot plate. Then, you barbequed your own Bulgogi right at the table.

Bulgogi is made using rib-eye or sirloin steak that is thinly sliced against the grain. If you have a sharp knife for slicing, place the steak in the freezer for 45 minutes so that it becomes partially frozen making it easier to slice. Then set-up your cutting board so that it will not slide by placing a damp rag under the board. Remove the steak from the freezer and begin slicing the steak about 1/8" thick. Try to keep the slices as uniform as possible. If you don't have a sharp knife, ask your butcher to slice it for you.

Bulgogi can be prepared on your grill, broiled in the oven or even pan fried. If you use your grill, remember that this dish really makes a mess and you'll have to clean the grates after you're done. You'll also need to watch the heat closely because the thin slices of beef cook very fast. The sugar in the marinade can caramelize and burn if the heat is too high. For reference, Wikipedia has an excellent article on bulgogi, click here.

When I made this dish, I had some leftover asparagus, broccoli and orange peppers that I cut into bite sized pieces. I placed the vegetables in a large bowl and added olive oil to lightly coat. Then, I seasoned them with freshly ground sea salt and pepper, sprinkled in a few drops of soy sauce, and tossed to coat. I placed the vegetables in a piece of heavy duty aluminum foil, folded over the sides to create a tent, and then sealed both ends. Placing the pouch on the grill for apx. 15 minutes allows the vegetables to steam and the ones on the bottom should get brown adding just the right taste. Carefully remove the vegetable pouch from the grill and cook your bulgogi while the veggies rest.

So let's get started.....

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Bulgogi - Korean Barbequed Beef

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***Ingredients***

1 -1/2 to 2 pounds thinly sliced rib-eye or sirloin steak cut against the grain
1/2 cup soy sauce
4 tablespoons sugar
1 tablespoons toasted sesame oil
3 cloves of minced garlic
1/4 of an onion, sliced into crescent shaped slivers
3 green onions including white parts, thinly sliced
2 tablespoons toasted sesame seeds
1 teaspoon frozen grated ginger (I use a microplane)
Black pepper to taste
1/4 teaspoon red pepper flakes (optional)

In a large non-reactive bowl, whisk together the soy sauce and sugar until the sugar is completely dissolved. Stir in the remaining ingredients, except the beef, until well combined. Add the beef, tossing it with your hands; make sure the beef is well coated on all sides. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. (I let this marinade up to 8 hours before cooking.)

If grilling, lay the slices on the grill for 30 seconds to one minute, then turn and cook the other side for an additional 30 seconds until it reaches the desired doneness. If pan cooking, be sure the pan is very hot and well coated before adding the beef slices. Serve with cooked rice and steamed vegetables.