Last week, Steve Miller introduced one method of making a popular street food from Korea. While delicious, it was suitable only for a snack. This week, he turns his sights on a popular meal not only in Korea, but around the world. In fact, aside from kimchi (김치), it’s one of the most recognizable and requested Korean meals around: bulgogi (불고기).
Bulgogi is thinly sliced, marinated, beef cooked over a hot grill. It’s popular in many restaurants in Korea and around the world. After all, who doesn’t love a good barbecue? The dish first gained popularity in the 1950s when it was first served in narrowly cut strips according to the Institute of Traditional Korean Food.
- 300g (10 oz) thinly cut beef
- 36g (2T) soy sauce
- 12g (1T) sugar
- 10g (1/2T) honey
- 14g (1T) minced green onion
- 16g (1T) minced garlic
- 3g (1/2T) sesame salt
- 0.5g (1/5t) ground black pepper
- 150ml pear juice (this is made by purchasing a large pear and juicing it yourself), alternatively one can use a ½ shot of bourbon and enough water to make 150ml to give the marinade an extra kick
- 13g (1T) sesame oil
- 1 medium onion
Combine ingredients for marinade and mix well.
Then add the beef. Make sure the marinade completely covers the beef and the meat is well coated. Cover and let stand for 30 minutes in the refrigerator.
Cook the meat over high heat for 3 minutes, flip and cook for an additional 5 minutes on medium heat. Serve with lettuce and rice.
This dish is incredibly easy to prepare and one of the best ways to enjoy Korean food at home. Next week, the series concludes as Steve takes another look at a Korean staple, but this time serves it up with a vegetarian option.
What’s your favorite Korean beef dish?