Bull-go-what?

Bulgogi, baby.  Bul-go-gi!

Say it with me now!

Bulgogi literally means in Korean “fire meat”.  The traditional bulgogi is marinated, barbequed beef.  Mmm-Mmm deliciousness!  The beef is usually sirloin that’s been coated with a wonderful marinade and sliced onions cooked over a flame.  DEE-LICIOUS!

As mentioned in my previous post; bulgogi goes very well with chapchae, white rice, or wrapped in romaine lettuce leaves… and ALWAYS goes with a side of kimchi!  (Then again, what doesn’t?)

We decided to host an afternoon lunch with some of my family this past weekend and decided it was time to cook up some bulgogi.

What I love about bulgogi?

Let me count the ways… but in terms of hosting these are my top reasons:

  1. The marinade can be made ahead of time.  Also, the meat can be marinated for just half an hour before (or the night before).
  2. If you buy thinly sliced pieces of sirloin, the meat will cook SUPER FAST.  Great for serving guests.
  3. It’s BEEF.  Everyone loves beef!  (Okay, maybe not the vegetarians and people who have cut down on the red meat… so almost everyone?)
  4. The most important reason of all… THIS IS SO EASY.

Bulgogi Recipe (adapted from Serious Eats)

Ingredients- Serves 5-6 people

For the marinade:

  • 1/2 cup soy sauce
  • 4 tbl sugar
  • 2 tbl sesame oil
  • 1 onion, sliced
  • 4 cloves of garlic, minced
  • 2 tsp ginger powder
  • 2 tsp sesame seed
  • 1/2 tsp black pepper

 

For the bulgogi:

  • 2 lb sirloin, thinly sliced (I used sukiyaki meat or find the slightly thicker bulgogi meat at the Korean market)

 

 

1.  Add all of the ingredients for the marinade in a bowl and mix together.

2.  Pour the marinade in a large storage bag and throw the meat in.  Marinate the beef either for 30 minutes or overnight.  Kelson likes to marinate it for about 3 hours.

3. Preheat a pan, grill pan, or iron skillet to high.  Due to the thinness of the meat, this will cook very quickly.

Enjoy the easiest and yummy bulgogi recipe I have ever used!

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