An easy Korean BBQ recipe (bulgogi)
Cooking foods from the East is both challenging and rewarding. I don’t know if its that I don’t totally understand the ingredients or if I’m just not used to how those ingredients pair with one another, but I have a hard time cooking any type of Eastern world cuisine. It’s hit or miss for me. Let me tell you though that this recipe was definitely a hit! It was so good that I had to post a picture of this recipe on Facebook before I even wrote it. The marinade is extremely strong and permeates the meat within an hour so no super long marinade times required. This recipe does require a bit of prep work but you could always do that way in advance. If you’ve cooked Asian food before you probably already have the ingredients necessary for this recipe. Mirin, if you’ve never heard of it, is a rice wine found in the Asian section of your supermarket.
Note: You can use a tough cut of steak for this if you have one. Korean BBQ recipes are very delicious with a Rib-Eye though. Cut in very thin slices against the grain with a sharp knife. Slightly freeze your steak before slicing and it will be easier to handle.
- 1 large Rib-Eye Steak
- ¼ cup of onion (pureed)
- 1 /2 of a carrot (julienned)
- 2 tbsp dark brown sugar
- 3 cloves of garlic
- 3 green onions (chopped)
- ¼ cup of soy sauce
- 1 tbsp sesame oil
- 1 tbsp mirin
- ¼ cup of pineapple juice
- Green onions (chopped) for garnish (optional)
- Toasted sesame seeds for garnish (optional)
- Combine all of the marinade ingredients in a bowl or marinade bag and stir to mix.
- Slice your meat against the grain very thinly. Try to cut away some of the fat. Place meat in the marinade sauce and marinate for 1 hour.
- After marinating, heat vegetable oil on medium high in a wok or large frying pan. Take a handful of meat, wring out excess marinade, and fry for 3-4 minutes until the meat is cooked. Do this in two batches so not to overcrowd the pan.
- Put on serving plate.
- Top with a handful of chopped green onions and a tsp or so of toasted sesame seeds. Serve with a heaping pile of white rice.