Bulgogi, a different taste to bring to your barbecue! Try it for a change in tradition or make it an addition to your favorite barbecue foods. You won’t be disappointed one bit, it's loaded with flavor. Formerly called Maekjeok, “Bulgogi “ I’ve read means “fire meat” in Korean. The term refers to how it is usually cooked which is over an open fire and does not refer to the spiciness of the dish. It is a traditional Korean barbecue dish that is flavorful yes, but not spicy.
Bulgogi goes well with American food too! I really like how simple this recipe is to follow. The taste? … way far away from simple. All you really do for this recipe is make the marinade, slice the beef (or leave it whole) and let the meat sit in marinade for 24 to 48 hours in the fridge. Be careful which cut of steak you choose as I have found it can make a big difference in how well you taste the flavors in the marinade. Traditionally, sirloin is used, but, it was not a big hit for me. Perhaps you may need to score the meat first for tenderness and marinate a bit longer to really taste the marinade flavors in the sirloin meat. For instance, in my experience I have found that ribeye and chuck steak work best for absorbing the flavors. I tried top sirloin and although tender, I was disappointed that the marinade did not penetrate well. I only marinated it for 24 hours. The ribeye was marinated for 48-72 so no way of telling if that helped. However, the chuck steak I used at another time had only 24 hours or less of marinating and it was perfect! If your bent on using sirloin, I suggest marinating it for a little longer say 48-72 hours in the fridge and see if it gives forth better results. Also, many people have different experiences with different cuts of beef so I would suggest to use what you know is a tender cut or whatever your used to. Anyone can make this recipe, it is so much fun and easy and it smells really great too. So let’s get straight to the recipe that is certain to impress!
¼ cup soy sauce
1 ½ tsp sesame oil
1 tbl brown sugar
1 ½ tsp grated ginger
3 cloves fresh minced garlic
*chopped scallions for garnish
Makes marinade for up to 3 lbs meat. Marinade may be doubled if more is needed.
Optional add ins: 1 tsp salt to marinade(sometimes I add this and sometimes I don’t. Trust me, the marinade taste wonderful without ), sesame seeds as garnish. Koreans usually serve this with kimchee/(kimchi), which is asian marinated raw fermented cabbage or slaw. For a light appetizer: serve thin slices of this beef on rice crackers and top with kimchee . Or make a bulgogi sub ..make it just like a steak and cheese-yum!
Tip: I usually cut steak in thin strips and then marinate. I then place the strips on kabob sticks and grill. If you cannot grill the steak, broiling it in the oven is fine. Just watch and be careful not to over cook. Doneness all depends on thickness of steak so I won’t give a time. If your steak is in thin ½ inch to 1 inch cubes, I would guess to broil for no more than 2-5 minutes . If not done enough for you place back in broiler and check every 2-3 minutes. Larger pieces will need more time and will need to be flipped over to cook on other side. I would give regular steak size pieces 2-4 minutes on each side under the broiler or open flame. Check for doneness. Choose the lesser amount of time as you can always cook it more if needed. The cooking time is the same for the grill. Make sure your coals ash over first. If using very medium-high heat on the grill, you may only need to brown on each side before it is done. Either way, if you can cook steak or enjoy eating it , you will absolutely love this marinade. (The cooking times are just a guide/estimated guess and not tested or guaranteed to be precise, so use own judgment as to doneness). Enjoy! Leave your comments below, I promise to respond in kind.