cooking bulgogi on a George Foreman grill
crazy craving for bulgogi with no good Korean restaurants in the area. a quick google search proves that it's a pretty simple dish to make so it is now on the docket for Sunday night supper. no grill and want to avoid the oil involved in pan-frying. would it be ok to cook it on a George Foreman grill? i understand that the beef should thinly sliced and so should cook up fast, but how fast is fast? thanks in advance.
Never tried on a Foreman grill but I like the idea. I've made it in a skillet and you're right - the thinly sliced meat cooks fast. Should only take a few minutes. If it works I'll definitely start making it that way..
thanks, any other tips for how long to grill? i thought until it is opaque but would that make it overcooked given additional cooking after you take the meat off the grill. 4 minutes?
My mother used to make bulgogi on the GF grill for her sandwich shop. They had a bulgogi sub which was pretty yummy. The thing about bulgogi and all Korean grilled meats is that they are meant to be fully cooked through so they are pretty forgiving. Cooking with the lid down keeps more moisture in and cooks faster. I believe it took about 3 - 5 minutes. Definitely put a few more onions in there for extra flavor.
Also with pan frying we never added any extra oil in non-stick pans. The sesame oil and natural fat in the ribeye seemed to be sufficient. Adding more onions here would also help. You could also splash a little more sake or even water to keep it from sticking.
also semi-related to the cooking method. unfortunately, i didn't have time to grab beef until this morning so i put it in the fridge to marinate at 12ish. i know it is advised to marinate overnight but it's for dinner today. is 5-6 hours ok? if it matters, i added 1/2 of a kiwi to the marinade as i heard it's a critical ingredient to tenderize the meat.
I've been following this thread so will look forward to how it comes out. Please post. Also, I think 5-6 hours will be fine. I like overnight, but I think that will be fine.
Like you, I love Korean BBQ and often get cravings. I deal with those in varying degrees depending how involved I want to get.
1) Very involved - For this I invested in a cast iron dome grill. I'm not sure what they are called, but they are the type you see in some of the Korean restos that sit right on the flame. My condo only has a an electric range, so I also bought a butane burner and can easily set that outside on the patio table, inside on the kitchen counter, or inside on the dining table. This is where I have a few types of meats, I've made all the bachan, have a few other sides and it's for a few folks.
2) Light involvement - For this I have used my cast iron skilled, or grill pan. This is where I just want some meat and kimchi on top of rice. In this case, the grill pan can be put on the electric range and this makes things very quick and easy. Easy to clean too.
I do have a new GFG and haven't even used it yet, so curious how yours come out. I found that my old GFG was actually more time consuming and hard to clean, which is why I switched to the CI grill pan.
I am lucky enough to have some good Korean restos near me, but the price is high. I go, but not often enough so I do like you, cook it myself. Just as good, just more work, but I like that kind of work. :-)