Side Pannel
Bulgogi (Korean Beef Barbecue)
- Prep Time: 45 minutes
- Cooking Time: 10 minutes
- Serves: 6-8 servings
Bulgogi (Korean Beef Barbecue)
- Recipe Submitted by Cheese Girl on 08/06/2014
Category: Barbeque, Korean, Beef, Main Dish
Ingredients List
- 2 pounds good quality thick bone-in steak, such as strip steak or rib-eye (see note above)
- 1 Bosc pear, peeled and cored
- ¾ cup onion, rough cut
- 2 tablespoon fresh peeled garlic
- 1 teaspoon fresh peeled ginger
- 1 medium scallion, tops and bottoms
- 1 cup Coca Cola
- 3 tablespoon soy sauce
- 2 tablespoons corn syrup
- 1 tablespoon brown sugar
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons sesame oil
- 2 Tablespoons sesame seeds
- 2 cups peeled carrots, cut into very thin slices
- Sticky Rice and Kimchi, for serving
Directions
1. Trim all gristle, bone and excessive fat from meat. This should leave about 1½ pounds of usable meat. With a very sharp knife, slice 1/8th inch thick slices on a slight bias from one end to the other. Set aside.
2. In a food processor place pear, onion, garlic, ginger and scallion and puree until very smooth. Pour into a medium to large bowl and add Coca-Cola, soy sauce, corn syrup, brown sugar, pepper, sesame oil and sesame seeds.
3. Add beef and carrots; making sure everything gets coated. Place in tight fitting container or zip lock bag for 30 minutes or more depending on the cut of beef used.
4. If making rice, make that now.
5. Preheat the grill to its hottest temperature and also place a grill pan on grill to cook the carrots.
6. Drain the beef and carrots but discard the marinade. Remove as much liquid as possible even blotting any last drops from the meat with paper towels.
7. When the grill is at its hottest, mop some vegetable oil over the grill grates and lay the beef slices on the oiled grill. Grill just for a few minutes each side and remove. At the same time, place the carrots in a grill pan and grill just a few minutes until tender.
8. Serve cooked sliced beef and carrots with sweet sticky rice and good quality Kimchi. (I have tried a lot of jarred brands of Kimchi and only a few come close to home made. If you are lucky enough to live near an Asian market, buy it fresh.)
2. In a food processor place pear, onion, garlic, ginger and scallion and puree until very smooth. Pour into a medium to large bowl and add Coca-Cola, soy sauce, corn syrup, brown sugar, pepper, sesame oil and sesame seeds.
3. Add beef and carrots; making sure everything gets coated. Place in tight fitting container or zip lock bag for 30 minutes or more depending on the cut of beef used.
4. If making rice, make that now.
5. Preheat the grill to its hottest temperature and also place a grill pan on grill to cook the carrots.
6. Drain the beef and carrots but discard the marinade. Remove as much liquid as possible even blotting any last drops from the meat with paper towels.
7. When the grill is at its hottest, mop some vegetable oil over the grill grates and lay the beef slices on the oiled grill. Grill just for a few minutes each side and remove. At the same time, place the carrots in a grill pan and grill just a few minutes until tender.
8. Serve cooked sliced beef and carrots with sweet sticky rice and good quality Kimchi. (I have tried a lot of jarred brands of Kimchi and only a few come close to home made. If you are lucky enough to live near an Asian market, buy it fresh.)
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