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Bulgogi Recipe

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This recipe for Bulgogi is from The Sumi Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 rib eye steaks, about 6 oz each
6 garlic cloves, minced
6 T each:
water
sesame oil
soy sauce
6 tsp sugar (I add more)
freshly ground pepper

lettuce leaves
cooked rice
hot bean paste for serving
Directions:
Directions:
For easiest slicing, freeze meat until partly solid, about 1 hour. Using a very sharp knife, slice meat into thin strips large enough so they do not fall through the grill grate or broiler pan,

Mix remaining ingredients except lettuce leaves and bean paste in non-aluminum dish. Optional. I don’t usually do this. Most people just want the bulgogi.
Add beef.
Marinate, turning occasionally, about 30 minutes. (I usually marinate meat for several hours)

Meanwhile, prepare a grill. Grill meat to desired doneness and crispy on edges.

Serve with lettuce and rice. Drizzle with hot bean paste or additional soy if desired.

VARIATION: For kalbi, Korean bbq short ribs, substitute 2 ½ pounds boneless short ribs. Save bones for another use. Cut meat into 1 inch cubes. Marinate as directed in step 2, but increase marinating time to 1-2 hours. Grill. Keep meat slightly pink in the center to prevent toughening.1
Personal Notes:
Personal Notes:
I add more sugar to your liking.
I usually at least double the marinade to maximize flavor.

 

 

 

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