Friday, February 1, 2013

Korean Beef BBQ aka Bulgogi

Korean Beef BBQ aka "Bulgogi" is one of Korea's signature dishes. Directly translated, it means "fire meat". It has a unique flavor, yet one that I think just about anyone could love. So when asked for a Bibimbap Recipe, I just had to start w/ this one, even though bibimbap can be eaten vegetarian-style as well. 

Getting to this recipe wasn't as easy as, Mom & Dad, can you send me the recipe for this dish? What I got was a list of ingredients and words like "some", "a little", "to taste" but thanks to years of watching my parents and grandma make this, I was actually able to put some measurements behind it myself, after a couple test runs, of course. So this is what we came up with. It will definitely make MY future Korean cooking a little easier as I too have been cooking it like them - putting some of this in there with a little bit of that with something else thrown in. :)

And unlike many Korean dishes, this is actually an easy one to make - not very time consuming at all, aside from the time you let the meat sit in the sauce in the fridge to marinate. So here it is!

The ingredients:


Korean Beef BBQ aka Bulgogi
by happyvballgirl @ MyEpicureanAdventures.com
http://www.myepicureanadventures.com/2013/01/korean-beef-bbq-aka-bulgogi.html

Ingredients:
1 lb beef ribeye round, thinly sliced
2 Tbsp brown sugar
2 green onions, diced
3 cloves garlic, minced
1/4 cup soy sauce
1/2 Tbsp roasted sesame seeds
1 tsp sesame oil
1/4 tsp black pepper

Directions:
1. Thinly slice beef ribeye round. If you stick it in the freezer for about 30 mins to an hour, it will be easier to slice thin. Or just by it pre-sliced, like I do (Korean grocery stores typically carry this or I've even asked the butcher at my local grocery store to do this for me).
2. Next make the marinade by mixing the remaining ingredients together.
3. Pour the sauce into the dish with the beef and mix into the layers well.
4. Let the beef marinate in the sauce in the fridge for at least an hour. I've also let it sit overnight.
5. There are many ways to cook this:
  • My favorite way is on the grill, on a layer of aluminum foil. 
  • You can also bake/broil it in the oven layed flat on a lightly greased roasting pan or baking dish.In an oven, I usually broil it at 400 degrees for about 15-20 mins until its cooked through and edges browned. Be sure to keep an eye on is as ovens vary.
  • Or simply sautee it up in a couple batches on the stove in a pan with a little oil until cooked through.  
Update 6/27/13 - FYI: this stuff freezes GREAT! My parents are always bringing some down for us on their visits and no matter how much we eat, we still seem to have some left over. It's easiest if you just freeze it after it's been fully cooked. Also works best if you thaw it in the fridge overnight and then re-heat it in a pan.

Dice green onions
Mix ingredients for sauce

Pour sauce onto meat

Mix sauce into meat well and let sit in fridge to marinate for at least 1 hour, or even overnight.

Broil in oven, saute in pan on the stove or cook on the grill.
Dig in.

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Thanks so much for stopping by and please feel free to make my day by leaving me a comment, joining my blog in the top right corner or liking my on Facebook at MyEpicureanAdventures - the more the merrier! :)

Christine, aka happyvballgirl :)

4 comments:

Laurie said...

Making these tonight. Meat is marinating!
Thanks for the recipe.

happyvballgirl said...

Oh my goodness, you are SO sweet for leaving this comment here. REALLLLY hope you liked it!!! :)

Catrina Roe said...

TonightingThisATryTonight. ThanksForTheRecipe!!!

happyvballgirl said...

yay!! Reaaaaaaallllllly hope you liked it! :) Thanks so much for stopping by and letting me know! :)