Recipe

Bulgogi Korean Barbecued Beef Recipe

Add Step-by-Step Photos	Kukla / All my dishes 7 months, 4 weeks ago Bulgogi is served all over Korea, and often seen in the form of take-out or street food. It is finely sliced, marniated beef, served in a crisp lettuce leaf with often fruit, kimchee (Korea's famous chili-powdered pickle), all rolled up and eaten wit... More Prep:30m Cook:5m Servings:6	Kukla
	streetfood asian korean

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Ingredients

3 pound beef tenderloin, finely sliced teriyaki-style (I have also used flank steak, sliced thinly across the grain)

BARBECUE MARINADE:

1/2 cup dark soy sauce

1/4 cup sugar

3 garlic cloves, finely chopped

4 scallions (or green onions) finely chopped

1 inch fresh ginger, grated

2 TBSPS sesame oil

2 TBSPS toasted sesame seeds

TO SERVE:

1 cup kimchee pickle (Korean chili-powder cabbage pickles)

30 crisp lettuce leaves (can use Boston or Bibb lettuce)

2 Asian pears (nashi), crisp apples, or nectarines, cut into wedges

8 scallions, cut in strips lengthwise

2 TBSPS toasted sesame seeds

Directions

Put all the marinade ingredients into a shallow bowl, add the beef slices, and turn until well coated. Chill for 30 minutes.

Assemble all the serving accompaniments in separate bowls before cooking. Heat a bulgogi pan, stove-top grill, or skillet until very hot. Using tongs, add the beef sliced, one at a time, to the hot surface. Let cook until aromatic, then turn and cook the other side. THIS DOES NOT TAKE LONG! (The outside should be caramelized and the insdies succulent and tender, but cook it longer if you prefer.)

To serve: Each person takes a lettuce leaf, adds a piece or two of beef, and their choice of kimchee, pears, apples, scallions, and sesame seeds as garnishes, all rolled up in the lettuce leaf.

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Comments

chefmeow 7 months, 4 weeks ago said:
I ordered this at a Korean restaurant I visited about a month ago and fell in love with it. I ased for the recipe and of course was told "family secret". Thanks for posting. I HAVE to have this. Yummers.

kukla 7 months, 4 weeks ago said:
Thanks, Chefmeow! There are lots of versions of this, but this is the most authentic. Some serve it with steamed rice as another "condiment" to roll up in the lettuce leaf.

heatherbudapest 7 months, 4 weeks ago said:
Hey, you just answered a question i had about bulgogi. i've been to a korean restaurant in ann arbor a couple of times that's really delicious, and it's the first place i've ever been where they serve the dish with lettuce leaves. but i was wondering what you then do with the rice . . .:) i'll have to try making this at home. it's one of my very favorite beef dishes. mmmm thanks for posting!

kukla 7 months, 4 weeks ago said:
Hi Heatherbudapest...and, thanks. It's always wonderful when someone likes your post! The rice? In some restaurants I have seen them put some steamed rice in a dish, off to the side with the kimchee, green onions, and the rest of the condiments. You take the lettuce leaf and start with a small spoonful of rice, then the beef, then the rest of the toppings. Not as authentic, and I'm sure the rice is just a way to make the meat go a little further :) Enjoy! (I LOVE these!)

kukla 7 months, 4 weeks ago said:
HEY!! Check out Scearly's Cabbage Pickle recipe...now you can make your own Kimchee. http://www.grouprecipes.com/9044/cabbage-pickles.html

grandmommy 2 months, 4 weeks ago said:
A close friend of mine is Korean and makes this dish and others for me. This in an exceptionally good dish. I need to make it for myself sometime. She makes an incredible fresh cucumber kimchee,maybe I will post it soon.

kobesmom 1 month, 3 weeks ago said:
I go 2x a week in a Korean restaurant, for 10 years when I was in Asia. When I met my husband,on our 1st date, first asian food he had was bulgogi (& ika butter), he loves it. Been cooking it since then but it wasn't the same because I been adding unnecessary spices all the time. It will be good to bring back memories, I'm serving this recipe for dinner with jasmine rice tonight, though I originally always wanted it on Japanese rice (hard to find here). Good timing too, I just made my first kimchee yesterday. Thank You for sharing....

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