Grilled Korean Bulgogi Beef |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I say bulgogi , you say pul-kogi . Truthfully, I'm not really sure how you're supposed to say it but, no matter how you say it, it's tasty. Apparently 'Bulgogi' translates as 'fire-meat' in Korean. The flavour in this dish but it's definitely not 'subtle'. You know you've had something to eat after you've had it - lots of salt, garlic and soy combine for mega-umami! I did NOT include the overnight marinating. Enjoy! Ingredients:
1 lb rib eye steak, thick cut, thinly sliced against the grain (they recommend the rib eye, it is good to have some marbling in the meat) |
6 garlic cloves, minced, this is not a 'date night' dish |
1/2 pear, diced (a pear what the... ) |
2 green onions, sliced |
4 tablespoons soy sauce |
2 tablespoons white sugar |
1 tablespoon sesame oil |
1 tablespoon rice wine (white wine works in a pinch) |
1 tablespoon sesame seeds |
1 teaspoon fresh ginger, minced |
black pepper (optional) |
Directions:
1. Combine all marinade ingredients. Add the sliced beef and marinate overnight in the fridge.
2. Grill quickly at high heat. The beef cooks very fast when it's sliced thin so don't wander away. It only takes a minute or 2 on each side!
3. Serve over noodles or rice or over greens for a delicious, Asian-style salad.
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