International Recipes and Cooking Around the World

Bulgogi

Bulgogi (Korean barbecue beef)

(Korean barbecued beef)

Image by debbietingzon

2
Average: 1.5 (74 votes)

Bulgogi is one of the best known of all Korean dishes. Originally cooked over a wood fire, bulgogi still tastes best with the smoky flavor of the grill. Use a fine grate over charcoal so the meat doesn't fall through. When prepared in Korean homes or restaurants these days, the meat is often seared on a special curved broiler plate placed in the middle of the table. Each guest cooks his or her own to order.

Bulgogi is usually served with a variety of side dishes. A simple soy sauce-sesame oil dipping sauce is sometimes offered on the side.

4 to 6 servings

Ingredients

  • Beef tenderloin or sirloin, partially frozen and sliced thinly across the grain -- 1 1/2 to 2 pounds
  • Scallions, minced -- 2 or 3
  • Sugar -- 2 tablespoons
  • Garlic, minced -- 2 or 3 cloves
  • Sesame seeds (optional) -- 1 tablespoon
  • Pepper -- 1 teaspoon
  • Soy sauce -- 1/2 cup
  • Sesame oil -- 1 tablespoon
  • Red leaf lettuce, separated into whole leaves -- 1 head
  • Hot cooked sticky rice -- 4 cups

Method

  1. Toss all the ingredients except for the lettuce and rice together in a large bowl and marinate for at least 1 hour or up to 8 hours.
  2. Heat a heavy skillet or hot plate without oil over medium-high heat. Drain any excess marinade from the beef. Add the beef to the hot skillet or hot plate in small batches and sear until just cooked through. Remove to a platter and repeat with the remaining meat.
  3. Serve bulgogi with the red leaf lettuce leaves and steamed sticky rice. Hold a leaf of lettuce in one palm, add a small portion of meat and top it with a bit of rice. Roll the lettuce leaf up and pop it in your mouth.

Bulgogi Variations

  • Dak Bulgogi (Korean barbecued chicken): Use chicken breast, butterflied and cut into chunks. Cut the amount of soy sauce in half and add 1 tablespoon of minced ginger
  • Fish or Seafood Bulgogi: Use half the amount of soy sauce and add 2 or 3 tablespoons of gochujang paste. Cut the fish or seafood into large pieces or leave whole. Reduce marinating time to anywhere from 30 to 60 minutes.
  • Add a bit of pureed kiwi, pear or apple to the marinade for a touch of fruity sweetness. Other possible marinade additions include 1 tablespoon rice wine or dry sherry or a touch of rice wine vinegar.

Disclaimer

Whats4eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You Might Also Like

Hamburgers

Cheeseburger with lettuce, tomato and onion

(American grilled beef patty sandwiches)

Boerewors

South African boerewors on the grill

(South African homemade farmer's sausage)