Bulgogi or Korean Barbecued Beef

The literal translation of Bulgogi in Korean is “bul”-“fire” and “gogi”-“meat”, is traditionally made from beef or pork short ribs thinly sliced across the bone and grilled on skewers. However, beef sirloin is more readily available and less fatty. The meat is marinated in a lovely mixture of soy sauce, sesame oil, sugar and other tasty ingredients such as ginger, scallions garlic and cayenne. After grilling, bulgogi can be wrapped in a lettuce leaf, served over rice or wrapped in thin pancakes. Kimchee is a popular side dish for Bulgogi. Ingredients 1 1/2 lbs beef sirloin (frozen for about 10 minutes or so for easy slicing)4 scallions (white and green parts)2 tablespoons minced fresh ginger4 garlic cloves, minced2 tablespoons sesame seeds3 tablespoons sugar1 teaspoon freshly ground black pepper1 teaspoon, or to taste, cayenne pepper1 tablespoon molasses1/4 cup fresh lemon juice1/4 cup soy sauce2 tablespoons sesame oilLong metal skewersRomaine leaves1 lemon, thinly slicedSlice the beef diagonally across the grain into long strips about 1/4 inch thick.Combine the scallions, ginger, garlic, sesame seeds, sugar, black pepper, cayenne, molasses, lemon juice, soy sauce and sesame oil and a bowl and mix well. I doubled the marinade ingredients and reserved half for the sauce. Add the beef slices to the remaining half of the marinade,making sure all the beef is covered with the sauce. Place in a large plastic zippered bag and refrigerate overnight.Preheat gas grill for 10 minutes on high. While waiting for the grill to get hot, remove beef from refrigerator. Oil or spray vegetable spray on the skewers, then thread a slice of beef lengthwise onto a skewer, keeping it flat. Repeat with remaining beef until all is skewered. Lay the skewers on an oiled grill over medium high heat. Grill, basting with the some of the reserved sauce and turning frequently to evenly cook the meat.Transfer to a platter and remove the beef from the skewers. Cut into bite size pieces and place on lettuce-garnish with lemon slices and serve. Makes 10-12 skewers.Recipe from “Asian Grilling” by Su-Mei-Yu

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5 Comments

  1. Deborah
    October 22, 2007 / 6:05 pm

    This looks delicious!!!

  2. Nicole
    October 24, 2007 / 3:00 pm

    I tried Korean barbecue for the first time when I was in New York over the summer. It was soooo good! I’m definitely bookmarking this so I can try it sometime!

  3. Kelly Mahoney
    October 26, 2007 / 12:29 am

    That’s a great looking plate.

  4. Jenn
    October 29, 2007 / 1:04 pm

    I loooove Bulgogi! It’s always my first pick at a Korean restaurant. Thanks for the recipe, now I can attempt this at home. I am also a new member of the Daring Bakers, I love your pictures of the Bostini Cream Pie.www.chocolateshavings.ca

  5. Lynnylu
    November 4, 2007 / 11:35 am

    Deborah, thanks.Nicole, It is a great dish. Kelly, thanksJenn, thanks-glad you are member of Daring Bakers. I look forward to seeing your posts.

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