Korean Grilled Beef Recipe
Hi Guys. First post here, but thought I would share this EXCELLENT recipe with you! You can see a few pictures I took of the whole process in the link I provide below!
Korean Grilled Beef
2 pounds sirloin -- rib, or flank steak
3 green onions -- finely chopped
4 garlic cloves -- crushed
5 tablespoon soy sauce
2 tablespoon sesame oil
1 tablespoon sesame seeds
1/4 cup sugar
2 tablespoon sherry or mirin -- (rice wine)
1/8 teaspoon black pepper
Slice the steak diagonally against the grain into very thin strips. Score each piece lightly. (This prevents meat from curling as it is grilling). Combine remaining ingredients in bowl, mix well, then add meat. Allow to marinate for several hours or overnight. To prevent overcooking, grill meat just until it turns color, then remove from heat. Remember, all meat continue to cook even when taken off heat. Serve with rice.
Good first post! I envy the pictures!
My understanding is that while bulgogi passes for virtually any beef, the prized grilling meat is kalbi, which is the short rib.
Korean stores often sell the thin cross-cut short ribs (or flanken cut - but the korean version is 1/4" thick, not the typical 2" for flanken), and this is really the best for this type of marinade and grill. You get the thin flat pieces with three small oval bones on one side. Of course, you're not going to do this at home (difficult, even if you dedicate that band saw in the garage to beef cutting), so even though it's expensive, it's worth buying it from the Korean butcher.
My family has been doing this for years, just don't happen to have any photos - maybe I'll post some the next time I do this.
Interestingly enough, when you get Kalbi at the local Korean BBQ, they don't cross-cut it, but use scissors to do a spiral cut off the bone. In some places, you can ask them to take the bone into the back and grill it, so you can gnaw on it.
Good Post. I love just about all Korean grilled Meats. I learned a lot from my ex-grilfriend in high School. She was Korean and sure could cook!
I actually found this recipe somewhere on the net and altered it to my liking. The flank steak worked better for my wife and daughter (only 4 years old). They don't like dealing with bones so much.
Serge is coming up for dinner later this month. Perhaps I will try cooking both and we can compare. I will start searching for local Korean Butchers!
Looks great, excited home chef too!
Another variation on the recipe is to soak/marinade your short ribs (or meat) in sprite for 24 hrs 1st.
This is what my Korean friends did in Los Angeles.
It helps to tenderize the beef, and you get all the sugar you'll need infused into the meat.
Then just add everything else (minus the sugar), let em sit for another few hours (or day, I love multiple days for marinading myself) and there ya go.
Either way, great pic!