Korean BBQ is one of the country’s greatest inventions. Bulgogi falls into this category, thinly sliced beef, sweetly marinated and grilled and served with rice. I nearly always have these ingredients on hand, with the exception of the meat, but we don’t make it near as often as we would like. Seeing that it was Lunar New Year, it was a great excuse for me to hit up the little Korean store we have. They make trips to Dallas and buy things at the Korean supermarkets to stock their store. I felt honored to have snagged some of this meat!
My Scottish friend Duncan came over for dinner to have dinner with us, and we pulled out the stops since it was nearly the new year holiday. We made japchae, ddukguk and bulgogi. And I purchased some really awesome local kimchi. Hopefully he’s coming over to teach me something Scottish soon… (right??).
This marinade works for a wide range of meat quantities – It’s good for all the way up to the 4 pounds I made. It’s good to marinade in for anywhere from 15 minutes to eternity (not really eternity… but really it will just affect the salt content).
What’s your favorite thing to get at a Korean BBQ restaurant?
Bulgogi (Korean BBQ Beef)
- 1/2 C. low sodium soy sauce
- 1/4 C. sesame oil
- 3/4 C. sugar
- 3 green onions grown in my window
- 3 garlic cloves minced
- pinch red pepper flakes
- 2-4 lbs of bulgogi meat thinly sliced
- sesame seeds for garnish
- Mix all ingredients but meat together in a ziploc or large bowl.
- Add in meat and let marinate for up to 8 hours.
- Drain marinade and sear in a screaming hot skillet (may have to work in batches)
- Serve with rice and steamed vegetables or other sides.
Gluten-Free if you use a Tamari soy sauce.