I find myself cooking a lot of Thai dishes but tonight I was craving Korean food. The Husband works very long hours so during the week I usually cook and we save our dining out for the weekend. I figured I could make us Bulgogi, or Korean BBQ and satisfy my craving. I have never made it before so I went searching for a recipe. I probably read about 10 different recipes and they all seemed to vary in the marinade, so after reading a few recipes I came up with my version of Korean bulgogi.
What you will need (for 2-3 servings):
For the marinade
1 lb of rib eye, thinly sliced
1 medium onion, halved and sliced
1 asian pear, peeled and grated
2/3 c light soy sauce
1 tsp rice vinegar
2 T toasted sesame oil
5-10 cloves of garlic, minced
2 T brown sugar
3 spring onions, finely sliced
1 tsp crushed red chili flakes (optional)
What you will do:
1. Mix all the ingredients in a large bowl. Taste and adjust seasoning if necessary. Add the rib eye and mix throughly. For this part, it is okay to get your (clean) hands in there and massage the meat. The longer the massage, the happier the meat!
2. Cover and refrigerate for at least 4 hours but overnight is better. Heat a grill pan over high heat. You really want this pan scorching hot! When pan is hot add some of the meat and leave it alone. You are looking for a little crust on the meat and if you stir it too fast, you won’t achieve this.
3. Transfer to serving dish and garnish with sliced green onions.
The Husband and I like to do a family style with this, just like we do at the restaurant. So, I put in one serving dish and we shared.
If your grocer doesn’t have pre-sliced rib eye, like mine did, take your meat and put it in the freezer for an hour or so. The slight freeze on the meat will make it very easy to slice the meat paper thin. You really want to slice it thin to maximize the flavor!
If you are counting calories or still staying true to your new year’s resolution serve the bulgogi with red leaf lettuce leaves instead of rice. Serve with sliced jalapenos and sliced garlic and your favorite spicy chili sauce.
Traditionally, Korean food is served with little side dishes called banchan. I served ours with left over asparagus, kimchi, a wasabi cole slaw (had left over shredded cabbage from taco night), roasted yams and a cold noodle salad. I have to say the banchan is one of my favorite parts of Korean food . . . but who am I kidding, I love everything about Korean food.
Cheers and happy eating!