Thursday, March 29, 2012

Serving Up {Beef}: Bolgogi (Korean BBQ Beef)

I had a completely different post ready to go until I realized that of the eleven posts done in the month of March, seven of them were breakfast recipes.  The other four were treats.  Time to post at least one real meal recipe for the month.  And what a terrific recipe this is!

To think that as recently as January, I had never eaten Bolgogi Beef!  My sister-in-law lived in Korea for 18 months and during her most recent visit to Portland she introduced me to Bolgogi - first in the form of her leftovers from Korean take-out and the next day we had it wrapped up in a Koi-Fusion burrito.  Yum!  Since that weekend of enlightenment I have ordered it at a crepery served in a savory crepe, I have made a homemade version and I have returned to Koi-Fusion for another bolgogi burrito.  I guess I realized that I have been missing out and have just been making up for lost time!  

Bolgogi is a marinated Korean BBQ Beef.  Don't let it's ethnic origin intimidate you - it's really easy to make at home and my kids love it.  Serve it over sticky rice, with a side of kimchi (purchase at an asian market), and you are set!

BULGOGI (Korean BBQ Beef)     
(recipe from Leesh & Lu’s Recipe Box)
printable version

1 - 1 ½ lbs rib-eye or round steak, thinly sliced
1/4 of a medium yellow onion, halved and sliced into medium moon shaped slivers
1/3 cup of soy sauce
3 Tbs. sugar
1 Tbs. sesame oil
3 garlic cloves, minced
2 green onions, finely sliced
2 Tbs. toasted sesame seeds
1/2 - 1 tsp. of red pepper flakes
2 pinches of black pepper
1/4 tsp fresh ginger, finely minced

Combine soy sauce, sugar, sesame oil, garlic, green onions, sesame seed, red pepper, black pepper and ginger; whisk until most of the sugar has dissolved. Add beef and onion slices and massage the marinade with your hands into each slice of beef. Cover and refrigerate for at least one hour, although 4-6 hours is preferred.

To pan fry, place a few slices of beef in single layers and in a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy.

Serve with a bowl of hot sticky rice, and kimchi.
Another great way to eat bulgogi is to wrap bulgogi, rice, and kimchi in a leaf of lettuce. Ssam-jang (find at Korean store) mixed with just a little bit of honey is also a great sauce to dip bulgogi in.

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