Side Pannel
Bulgogi Beef (Korean Barbecued Beef) Recipe
- Prep Time: 30 min (excluding at least 2 hrs marinating time)
- Cooking Time: 20 min
- Serves: 4 servings
Bulgogi Beef (Korean Barbecued Beef) Recipe
- Recipe Submitted by Seattle Girl on 11/03/2010
Category: Beef, Korean, Asian, Main Dish
Ingredients List
- 1 pound beef top sirloin, sliced across the grain on the diagonal bias into thin slices
- 3 tablespoons tamari or soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 clove garlic, minced
- 2 teaspoons honey or kyro syrup (alternatively you can use white sugar)
- 1/2 teaspoon ground black pepper
- 1 carrot, julienned
- 2 green onions, chopped
- 1/2 yellow onion, chopped
- 1 kiwi, Fuji apple or Korean/Asian pear, finely minced (optional; consider adding this especially if you're using a cheaper cut of beef. I recommend using kiwi. Kiwi tenderizes the meat and adds a sweet flavor to the dish.)
Directions
A famously delicious Korean tradition of marinating trimmed lean slices of beef in tamari, garlic & spices, then grilling till the sweet-savory marinade caramelizes crispy on the beef.
Directions:
1. With the back of a knife, pound each slice of beef lightly to tenderize it.
2. In a large resealable plastic bag, mix tamari, sesame oil, sesame seeds, garlic, honey and black pepper. After mixing, taste it. You want to have a slightly salty, sweet taste. If it's too salty, add a bit more sugar.
3. Place beef, carrots, green and yellow onions and the Korean pear/kiwi in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 hours, preferably overnight.
4. Preheat an outdoor grill on high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
5. Place on grill, and cook for 15 to 20 minutes, or to desired doneness. If you don't have a grill, this dish is also great when stir-fried.
6. Serve warm with a side of rice and Kimchi.
Directions:
1. With the back of a knife, pound each slice of beef lightly to tenderize it.
2. In a large resealable plastic bag, mix tamari, sesame oil, sesame seeds, garlic, honey and black pepper. After mixing, taste it. You want to have a slightly salty, sweet taste. If it's too salty, add a bit more sugar.
3. Place beef, carrots, green and yellow onions and the Korean pear/kiwi in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 hours, preferably overnight.
4. Preheat an outdoor grill on high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
5. Place on grill, and cook for 15 to 20 minutes, or to desired doneness. If you don't have a grill, this dish is also great when stir-fried.
6. Serve warm with a side of rice and Kimchi.
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