Bulgogi (Korean BBQ Beef)

Monday, 30 May 2005 | Recipes

1 1/2 pounds boneless rib steak, cut into very thin slices 5 to 6 inches long by 2 inches wide
4 teaspoons sugar
1/4 cup soy sauce
3 garlic cloves, crushed or chopped fine
3 scallions, cut into 1-inch pieces
1/4 teaspoon pepper
1 teaspoon Korean sesame oil

Mix the beef and sugar together. Let it rest for 2 minutes, then add the soy sauce, garlic, scallions, pepper and sesame oil. Toss the mixture well to integrate all the flavors, and let it stand at room temperature for a minimum of 1 hour (or overnight in the refrigerator) to allow the meat to mature.

Preheat a large, heavy skillet over moderate heat for 2 minutes. Add the beef slices, a few at a time, and sear them without oil for 2 to 3 minutes at most. Of course, in summer this may be done outdoors over charcoal.

An alternate method is to grill the beef in a very hot gas or electric broiler.

Serve immediately with white sticky rice and an assortment of side dishes.

Serves 6


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