Korean style BBQ beef (Bulgogi) is very easy to make and has a wonderful balance of sweet and savory . I got this recipe from my father in law about 25 years ago and have not made any changes to it, because its just that good. Irresistible tender thin slices of beef rib-eye marinated in a garlicky soy sauce. Once you have tried this dish you will become an instant fan.
If the outdoor charcoal is available this becomes a NONE pot meal. But if you have to cook indoors it will only become a one pot meal. There are a couple of options; broil it in your oven or fry the meat in batches in a hot pan. It won't be the same as the charcoal bbq, which gives the meat a nice smokey flavor, but it will still be extremely tasty cooked indoors.
a couple of TIPS and TRICKS...
For a quick, no chop option
***I place all of the marinade ingredients into my blender adding the garlic and ginger at the bottom so they will be close to the blade and chop up quickly.
To toast sesame seeds
***Place them in a small frying pan on low heat and toss or mix occasionally until the seeds are a light golden brown. You can make these ahead of time and keep them in a glass jar in your fridge for when you need them.
KOREAN BEEF BULGOGI
2 pounds rib eye, thinly sliced
1 Tbsp. oil, add just before cooking
MARINADE
¼ cup Kikkoman soy sauce
¼ cup water
1/3 cup sugar
3 cloves garlic, minced
2 slices ginger, minced
½ cup green onions, chopped small
2 Tbsp. sesame oil
1 tsp. sesame seeds, toasted and crushed
1 tsp. black pepper
Chop, mince and mix marinade ingredients together and pour over meat.
Marinate meat for at least 2 hours or overnight in a zip lock bag (overnight is my first choice, for optimum flavor).
Cook over a charcoal grill or in a very hot pan. If cooking in a hot pan, cook in batches to get the meat well browned.
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I started drooling when I saw this, is that bad? lol
ReplyDeleteYes, but in a good way :)
DeleteIf I put liquid smoke will that help make it taste more like outdoor bbq? How long and how hot will I need to cook it in the oven? :)
DeleteYou could add liquid smoke, but I don't think it's needed. However, if you choose to add it, a little goes a long way. So, I would recommend that you add only a few drops and up to no more than 1/8th of a teaspoon. You can cook this meat in a hot skillet over high heat on the stove top or under the broiler for about 3 - 4 min. on each side.
DeleteCan i use chicken?
ReplyDeleteYes, and boneless thighs would work best. But it will need no less than an overnight marinade for the flavors to fully penetrate the chicken pieces. Also, chicken will take longer to cook, so allow for that too.
DeleteForgot the green onions yesterday-- sweet onion ok... ?
ReplyDeleteYou could... However, i have found that green onions are crucial in Korean cooking. I would highly suggest you wait until you have the green onions. So you can enjoy this dish at its best. Aloha, Susan
DeleteWill it taste as good if i use aloha shoyu instead?
ReplyDeleteYes - Aloha shoyu will work if you use 1/2 cup of shoyu and skip the water. Because it is not as strong as Kikkoman.
DeleteEnjoy,
Aloha, Susan
I want to try making this later this week. It sounds yummy!
ReplyDeleteI found a tip on making the beef slices very thin online. If the meat is frozen, let it thaw a little and cut the slices when the meat is in a 1/2 frozen,1/2 thawed state; apparently a lot easier to do.
That is absolutely correct! Thank you for sharing 😀 Enjoy!
DeleteIf I used London broil (thinly sliced), instead of rib eye, would the taste be the same? Kona
ReplyDeleteHi Kona,
DeleteI'm not a big fan of London Broil. I would suggest using petite sirloin if you can't get rib eye. London Broil might be tough. But if all you have is London Broil and you do use it I do suggest that you marinate, cook then slice it - if your choice is the London Broil. Let me know how it turns out :)
this is screaming COOK ME TOMORROW (It's 11pm here so, tomorrow) i love the blender trick tx. 😊
ReplyDeleteEnjoy!!!
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