Bulgogi: Korean BBQ Recipe #15690
A wonderfully marinated Korean beef dish. Kimchi, white sticky rice, whole cabbage leaves and assorted pickled vegetables make a wonderful accompaniment. Optionally, add an assortment of vegetables to beef marinade.
by s'kat
1 day | 1 day prep
SERVES 4 -6
- 1 1/2 lbs boneless rib eye steaks, cut into very thin slices 5-6" long x 2" wide (I use Black Angus)
- 4 teaspoons sugar
- 1/4 cup soy sauce
- 3 cloves garlic, crushed/chopped fine
- 3 scallions, cut into 1-inch pieces
- 1/4 teaspoon pepper
- 1 teaspoon korean sesame oil
- Mix beef& sugar, let rest 2 minutes, then add remaining ingredients.
- Toss well and let stand 1 hr at room temp or overnight in the refrigerator to allow the meat to mature- better the longer it marinates!
- Preheat a large, heavy skillet over moderate heat for 2 minutes.
- Add beef, a few slices at a time, and sear without oil for 2-3 minutes at most.
- Or, grill beef in very hot gas or electric broiler.
- Serve immediately with white sticky rice and an assortment of side dishes.
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5 stars