Tuesday, July 12, 2011

Korean Beef Bulgogi

The hardest part about this dish is probably finding the beef sliced thinly enough.  Asian grocery stores are your best bet, but if you stop and talk to your butcher, I bet they can help you out.  Even if you couldn't find it already thinly sliced, you could buy something like flank steak, or top round and throw it in the freezer for about 30 minutes, and carefully slice it yourself.  Partially freezing it makes it easier to slice.

The beef is so tender, savory with a hint of sweetness... tastes so amazing for something so easy to throw together.  It may seem a little weird to throw the sesame seeds and green onions into the marinade, but this really works. This isn't too spicy, so kids will love it too.  Of course, I add sriracha at the table, because I like it spicy! I served this with Kimchi Fried Rice, but any fried rice would be good!

serves 4-6
1 1/2 lb beef, sliced very thin (approx 1/8- 1/4 inch)
1/2 cup soy sauce
2 1/2 Tbsp brown sugar
1/4 cup chopped green onion
2 Tbsp minced garlic
2 Tbsp sesame seeds
2 Tbsp sesame oil
1/2 tsp ground black pepper

Get the thinnest cut beef you can, or have the butcher cut it for you. 

In a ziploc bag, combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper.  Add the beef.

Cover and refrigerate for at least 1 hour or overnight.
Preheat and lightly oil a griddle pan. Turn on the exhaust fan too!
Quickly grill beef on hot pan until browned and cooked through, 1 to 2 minutes per side.

I served this with Kimchi Fried Rice, but steamed rice would be good too.  This meat would also be wonderful on a sandwich too!

Keep a spatula in your hand while you are cooking this, you might need to give someone a little smack when they reach in to snag a bit of the already cooked meat before dinner is ready.  Feel free to eat some while no one is looking...

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