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Korean Barbeque (Bul Kogee) Recipe

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This recipe for Korean Barbeque (Bul Kogee), by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mardy Sackley
Added: Saturday, February 5, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 cup soy sauce
21/2 tbsp sesame oil
11/2 tsp sesame seeds, toasted
1/4 tsp black pepper
1 tbsp garlic, chopped fine
3/4 cup sugar
11/2 tbsp oil
11/2 stalks green onions, chopped fine
1/2 package bamboo skewers
2 lbs flank steak, or top sirloin roast
1/2 piece ginger, chopped fine

Directions:
Directions:
This dish can be made two ways: 1. chunks of meat (flank steak) or 2) thinly sliced steaks (top sirloin or eye of round). It can be served as a main course or an appetizer. Figure about 3/4 lb meat per person.

If flank steak is used, cut steak across the grain in 1/4 inch thick strips, then cut strips into 1.5 inch long pieces. Skewer onto bamboo skewers. Cut sharp tip off skewers to avoid puncturing ziploc bag while marinating).

Mix all ingredients until sugar dissolved. Peel ginger with potato peeler into think pieces and then chop. Marinate meat in sauce 6-8 hours - no more. I use a 1 gallon zip loc bag for marinating. Regrigerate until ready for grilling.

Use hot grill and cook quickly. Turn skewers every two minutes. don't over cook.

Number Of Servings:
Number Of Servings:
4, as main dish
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a a great marinade recipe given to me by one of Chuck's friends from his Motorola days. His family is Korean and he graciously gave me his mother's family recipe after serving this at a dinner party.

 

 

 

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