Bulgogi is a classic Korean food, and perfect for summer grilling. It reminds me of an Asian taco: a lettuce "tortilla" filled with plain sticky rice and thin slices of marinated beef. The combination of crunchy, chewy, bland, and salty is fabulous!
A friend of mine was given this recipe by a Korean family she used to live near. The marinade ingredients can be tweaked to your taste.
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One note: You need meat that is sliced quite thin. I get this (frozen) at an Asian market. It is called (at least here) "beef rib eye thin sliced" (see below).
A 2# package is about right for us..JPG)
Okay, another note: This is best as a summer dish. Of course you can grill in the winter, but you've got to stand over it the whole time, and it's hard to see when the meat needs flipping in the dark of December. You can also broil, griddle, or saute the beef, but it's not as tasty.
Okay, another note: This is best as a summer dish. Of course you can grill in the winter, but you've got to stand over it the whole time, and it's hard to see when the meat needs flipping in the dark of December. You can also broil, griddle, or saute the beef, but it's not as tasty.-
Bulgogi
2# thin-sliced beef, thawed
3/4 cup soy sauce (I use reduced sodium)
2 Tbsp sugar
1 Tbsp sesame seeds
1 Tbsp minced garlic
1 large bunch green onions, minced (including stems)
romaine or leaf lettuce
2 cups white rice, cooked (jasmine is quick and sticky enough)
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Combine soy sauce, sugar, garlic, and sesame seeds.
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Place a single layer of meat in a casserole dish. Spoon a little marinade over it. Repeat layers until all meat and marinade are used up.
See how skinny? I've had it even thinner, which is easier to eat (less chewy), but more fragile and thus more difficult to cook.
Cover the dish and refrigerate several hours or overnight. The meat is so thin that starting in the morning gives it plenty of time to soak up flavor by dinner.
See how skinny? I've had it even thinner, which is easier to eat (less chewy), but more fragile and thus more difficult to cook.Cover the dish and refrigerate several hours or overnight. The meat is so thin that starting in the morning gives it plenty of time to soak up flavor by dinner.-
To cook, heat grill to high. Lay meat slices on grill. Turn once. If your grill is hot enough, you'll be able to starting turning as soon as you've laid out a full set of meat. 
This former dietitian is still germ-phobic enough* to have an elaborate system involving paper towels and two spatulas to avoid cross contamination between the raw and cooked pieces, but I won't burden you with that description. ;-)
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To serve, have a platter of lettuce leaves on the table along with a dish of rice and the platter of meat. People assemble their own food. We find it works best to have the meat on top of the rice, to help hold everything together.
Enjoy!
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*My poor, deprived children are also not allowed to eat dough or batter containing raw eggs. Such a mean mommy!
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