Saturday, April 10, 2010

Bulgogi (Grilled Marinated Beef)

Annyeonghaseyo ~~ that is "Hello" in Korean. Our dinner tonight was Bulgogi with Japanese rice. Bulgogi is a Korean dish that usually consists of marinated thin slices of sirloin or other prime cuts of beef, although chicken may also be used. It is traditionally grilled, but pan-cooking is common these days.

Bul is the Korean word for fire and gogi is meat, therefore it translates into fire meat. This refers to the cooking technique over an open flame rather than the dish's spiciness. The term is also applied to variations such as dak bulgogi (made with chicken) or dweji bulgogi (made with pork), although the seasonings are different.

This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole.  It would be nicer if only I have kimchi and ssamjang, but without those, my Beef Bulgogi was still super delicious. It's just like the Beef Bulgogi at the food court in Singapore. This recipe is definitely a keeper.. Yum-yum.. :))

Beef Bulgogi recipe adapted from Epicurious
Ingredients:
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1/4 apple, coarsely grated (about 1/4 cup) (optional)
  • 1/2 medium onion, coarsely grated (about 1/2 cup)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon fresh ginger, peeled and finely grated
  • 1 teaspoon sesame seeds, toasted, plus additional for garnish
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound beef rib-eye or sirloin steak, trimmed of excess fat and thinly sliced
  • 1 carrot, thinly sliced
  • 2 tablespoons vegetable oil
  • 1 green onions, finely sliced - garnishing
  • parboiled cabbage leaves
  • 1 cup cooked Japanese rice
In large bowl, whisk together soy sauce, sugar, sesame oil, apple, onion, garlic, ginger, sesame seeds, and pepper. Let marinade stand 30 minutes at room temperature, then add beef and toss to coat. Refrigerate, covered, 2 to 4 hours.
In large skillet over moderately high heat, heat oil. Remove beef from marinade, draining it very briefly over bowl to remove excess liquid, and then cook until meat is just short of desired completion. Add carrots and cook for an additional 3 minutes.
Remove beef from heat. Garnish with green onions and sesame seeds. Serve immediately with rice.

simple Korean style for dinner... :))
 Notes:

  • Marinated for two to four hours to enhance the flavor and its tenderization. 
  • You could purchased the thinly sliced rib-eye steak from a Korean market.
  • Slicing your own rib-eye or sirloin steak across the grain in paper thin slices. Partially freezing the beef helps with cutting clean slices.(I still need to work on slicing the meat.. not good at it..)
  • You could use the normal white rice but I think Japanese rice is better for its its unique stickiness and texture.
Enjoy!

5 comments:

Anonymous said...

Hi adik Lynn,it looked so good n would like to try ....Hopefully more recipe will be up ok and motivate us to cook...:)

Chris said...

I've seen bulgogi on a few different blogs in the last few weeks and I have been wanting to try it. Same with Kim Chi.

Lannae said...

Oh, another winner! I love bulgogi and spicy bulgogi! As lame as this is, I have never made bulgogi, only had it out at restaurants.

lilmizlynn said...

Chris, should make bulgogi. its delicious. if only i have kim chi to go with it, even more better.. I just hv to practice more on slicing the beef. I think mine not thin enough. hehe..

lilmizlynn said...

Thanks Lannae. Try make home cook bulgogi.. I'm sure you won't regret it. hehe..

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