My fascination with simple Korean food continues. After that last post about simple Korean-style beef bowls, I decided to try something a bit more traditional, like Bulgolgi – Korean barbeque. I was expecting it to be more complicated that is was, In fact, this is another really simple, easy to prepare dinner. The most time consuming part is slicing beef and allowing enough time to marinade. I marinaded the beef for about 3 hours which was good, but the next time I prepare it, I’m going to let it marinade for a whole day.
It is also worth mentioning that most versions of this recipe I’ve seen call for rib eye, which is a cut I find way too fatty. I opted for a leaner (but more expensive) sirloin cut, and I was very pleased with the result.
As with almost all Korean dishes, serve with white rice, kimchi and a sprinkle of toasted sesame seeds.
Thinly sliced beef in marinade with shallots
Sirloin to be sliced thinly for bulgolgi Korean BBQ
- 2 pounds thinly-sliced rib-eye or other tender cut of beef
- 2 tablespoons soy sauce
- 2 teaspoons toastes sesame oil
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- ½ yellow or white onion, sliced thin and halved or cut in 1 inch lengths
- 1 tablespoon toasted sesame seeds.
- ground black pepper to taste
- optional additions:
- 5-6 Shiitake mushrooms fresh or rehydrated and sliced thinly
- 1 medium sized Zuchinni, julienned
- 1 bell pepper, julienned or thinly sliced
- Marinate the beef, thinly sliced in soy sauce, Sesame oil, brown sugar and garlic for as little as two hours, or overnight.
- Stir fry the marinated beef over medium high heat in a Wok or skillet for 6-8 minutes or until completely browned but not tough.
- Add black pepper, onion and any other vegetables and continue to cook until the vegetables begin to soften, 1-3 minutes depending on how crisp you like your vegetables.
- Plate over white steamed rice and garnish with toasted sesame seeds. Serve immediately.
