Korean Bulgogi – Korean Barbecue Beef
1/4 cup Japanese or Korean dark soy sauce
3 tablespoons granulated sugar
1 tablespoon vegetable oil, plus more for grilling
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
3 medium garlic cloves, crushed, peeled, and grated
3 scallions, root and dark green ends trimmed, and 6-inch stalks minced
2 pounds marbled sirloin or rib steak, sliced paper thin against the grain
Whisk together the sugar and soy sauce in a mixing bowl until the sugar has dissolved. Stir in the vegetable and sesame oils, sesame seeds, garlic, and scallions until combined fully.
Put in the beef, tossing it with your hands to make sure it is evenly coated on all sides with the mixture.
Cover the bowl with plastic wrap and refrigerate it, allowing the meat to marinate for 30 minutes. Drain the beef, shaking off the excess liquid and scraping off the scallion and garlic.
Grill the beef, laying the slices flat on a table hibachi. If using a grill pan, brush a generous amount of vegetable oil on the cooking surface and heat it over medium-high heat.
When it starts to smoke, add the beef slices and grill to your preferred doneness, but no more than 5 seconds on each side, so the beef remains tender.
Variation: Japanese sukiyaki, pan-seared beef, is similar to bulgogi. Mix together in a bowl 1 teaspoon tapioca starch, 2 tablespoons Japanese dark soy sauce, 1 teaspoon sesame oil, 1 tablespoon sake, and 1 tablespoon sugar.
Add 1 pound thinly sliced beef sirloin and mix well. (There is just enough marinade; the beef should not be drowning.) Marinate for 30 minutes. Heat 1 tablespoon beef suet in a pan over high heat. Sear the beef until done, about 5 seconds per side.
I don’t get that much time out of the kitchen, but when I do I like to share some of my favorite recipes. You will love the collection of superb BBQ recipes that Barbecue Party has to offer, and if you should visit, you may also like to read their handy Weber BBQ guide.
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