|Andrew, Katya, and I at Kimchi Korean Restaurant|
|Bulgogi from Kimchi Korean Restaurant|
|Ingredients for Bulgogi marinade|
|Toasting sesame seeds, a must do!|
All of the ingredients get combined into a bowl into which the meat is later added. The basic ingredients in every recipe I found were soy sauce, sesame oil, sesame seeds, ginger, garlic, and green onion. I added pear because yet another recipe I had found told me to, it sounded like a great idea, and because additional research told be that it can actually be the tenderizing agent in the marinade! The food scientist in me knew that I could then omit the rice vinegar, but I kept it in anyway. I also added sugar since I could not find sweet Korean soy sauce. Kikkoman is VERY salty for this recipe and apparently much different from Korean soy sauce! Finally, you need to toast the sesame seeds. It is easy and necessary to bring out the flavor! Just place what you need in a skillet over medium-heat and watch carefully for 1-2 minutes. No need to use oil as the seeds are full of it, literally. Speaking of sesame oil, I had never used it before! Such incredible flavor and a little goes a long way...I will definitely be cooking with it more often!
|Halfway done slicing|
|Meat and marinade|
While you wait, prep some traditional Korean side dishes to complement the bulgogi. Start with a simple cucumber salad. Combine the ingredients for the dressing into a container, shake, and pour over sliced cucumbers. Refrigerate for 1-2 hours. For some heat, use Korean red pepper paste, which, of course, I could not obtain. A good substitute is paprika and cayenne pepper.
|Ingredients for cucumber salad|
Okay, now it's time for some good smells!
Bulgogi can be broiled or cooked in a skillet, however, research told me that the meat should be well-done with slightly charred edges. Therefore, it's grillin' time! Heat your grill to medium-high heat and use foil it your grates are too large or your beef slices are too small.
It takes less than 5 minutes for the small, thin pieces of meat to cook, but no more than 30 seconds for it to smell amazing as it does! I found that the meat got too soupy on the foil since the juices did not drip away and I stopped using it halfway through.
Bolgogi is served with rice and grilled vegetables. I steamed broccoli, onions, sweet peppers, carrots, and bok choi in foil packets on the grill. Simply prep, drizzle with a little sesame oil, add garlic, and ginger, if desired, and steam beside the beef on the grill for about 15 minutes.
I also prepped some extra marinade and served it on the side as a dipping sauce for the meat!
|Bittner's DIY Bulgogi over rice with grilled vegetables and cucumber salad|
I eyeball so much of the ingredients and just cook what tastes good! Here is the recipe I followed, modified from the sources listed below:
BOLGOGI (Serves 4 hungry men)
3 lbs beef sirloin, thinly sliced against the grain
For marinade, double and save half for dipping sauce, if desired.
1/2 cup soy sauce
3 T sugar
2 T sesame oil
1 T toasted sesame seeds
3 cloves garlic, crushed
3-4 green onions, chopped
1/2 pear, pulverized and/or 1 T rice vinegar
2 cucumbers, sliced
1 tablespoon Korean pepper flakes (SUB: 1/4 t paprika and pinch of cayenne pepper)
3-4 green onions, chopped
2 t rice vinegar
1 t sugar
1 t toasted sesame seeds
1 teaspoon sesame oil
Korean Beef Bulgogi Recipe from food.com
Korean BBQ Marinade from bonappetit.com
Cucumber Salad Recipe from Las Vegas Food Adventures