Sunday, April 25, 2010
Bulgogi is one of the signature Korean dishes sharing a similar popularity as Kimchi. The flavor brings out the traditional non-spicy tastes based on soy sauce marinades. This dish is more commonly served on hot plates rather than on table top barbecue grills. I did see it being served on a table top grill but the grill was more of a skillet so that thin slices of ribeye meat does not fall through. This dish is very easy to make at home. It just requires some marinating and common ingredients you can find at any market except for maybe thinly sliced ribeye. I bought mine from a Korean supermarket with a meat department. I'd say if you can't find thinly sliced ribeye, slice it yourself after freezing the meat a little so it's easy to cut through.
1 lbs thinly sliced ribeye
2 tbsp soy sauce
pinch of sugar
1 tbsp sesame oil
1. Fill the container with soy sauce, sesame oil, and sugar and place the meat inside.
2. Place chopped onion, green onion, and carrot.
3. Mix around the ingredients in the bowl. Make sure every meat and vegetable piece is nicely soaked with the marinade.
4. Put it in a refrigerator for 3 hours minimum. Overnight marinating is ideal.
5. Once your marinated batch is ready, start cooking by cooking garlic cloves until they are nice and golden. You won't need any oil for this.
6. Cook the marinated bulgogi in high heat. Five to seven minutes of cooking in high heat will be enough.
Once it's ready, you can do some presentation with it if you want. One way or another it will taste the same but of course not everyone agrees on this. :)
If you are into wrapping cooked Korean barbecue meat in leafy vegetables, try sesame leaves. I did not like sesame leaves for a long time until recently. It's bit of an acquired taste I think. As you see below, you can use some spicy miso paste to enhance the flavor if you would like. Enjoy!
Posted by Peter Park at 5:18 PM