Bulgogi is a traditional Korean Grilled Beef dish with a unique and amazing Asian flavor!
I made Bulgogi for a friend, not knowing he’d been in Korea, and he recognized it. How cool is that?
Serve Bulgogi with rice and oriental vegetables, or a salad for a healthy meal fit for a king! HINT: You could cook Bulgogi under the broiler in your oven if you prefer that to grilling.
You can freeze the Bulgogi right in the marinade to cook later, or freeze leftovers by putting them in ziplock bags in serving-sized portions. Lay them flat on the freezer shelf for easier storage and be sure to label them.
Recipe Trivia: The word Bulgogi literally means fire meat in Korean, and is believed to have originated from Goguryeo, when it was originally beef grilled on a skewer. In the Joseon Dynasty, it’s name (neobiani) meant “thinly spread” meat and it was traditionally prepared especially for the wealthy and the nobility, so ENJOY!
- 1½ pounds sirloin steak, trimmed
- 1 tablespoon sesame seeds
- 6 scallions
- 4 cloves garlic, minced
- 3 tablespoons fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1½ teaspoons olive oil
- 1½ teaspoons sugar
- black pepper, freshly ground
- In a small heavy skillet, toast the sesame seeds over medium heat until they begin to brown and have a toasted aroma. Transfer to a mortar and crush with a pestle. Set aside.
- Score steak deeply (nearly through to the other side) in a 1" crisscross diamond pattern. Turn over and score the second side. Don't worry if the meat breaks up into 2 or 3 pieces. Cover with plastic wrap and pound lightly with a mallet or heavy pan to tenderize.
- NOTE: Alternately, you could use thinly sliced beef which you can purchase at a carniceria (Mexican meat market), as you would use for Carne Asada.
- In a shallow dish large enough to hold the steak, combine scallions, garlic, ginger, soy sauce, vinegar, oil, sugar pepper and the ground sesame seeds. Add the steak and turn to coat with the marinade. Either cover this dish, or transfer contents to a large zip-lock bag and marinate in the refrigerator for at least 2 hours, or up to 8 hours, turning from time to time. This can be frozen at this time in a ziplock bag, if desired, to be served later.
- You can cook the bulgogi over a charcoal fire, a gas grill, or under the broiler. Cook the meat only about 4 minutes per side and serve at once.