April 27, 2018

Bulgogi Beef

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Ask a man what he wants to eat and chances are he'll say, "Meat!" This Korean data-scaytid=”1″>favourite hits the spot, and it's ready in no time. You can buy thinly sliced steak for Bulgogi at a Korean market (it’s ribeye at P.A.T. Central). Use a grill tray to prevent smaller pieces of meat from falling through the grate. If you don’t want to grill, stir-fry in small batches on high heat until juices evaporate and thicken. Mirin is a Japanese rice wine for cooking.

2 tbsp (25 mL) vegetable oil
2 tbsp (25 mL) sesame seeds
4 green onions, minced
3 cloves garlic, minced
1/3 cup (75 mL)  soy sauce
2 to 4 tbsp (25 to 50 mL) gochujang (Korean hot sauce), to taste
2 tbsp (25 mL) finely grated ginger 
2 tbsp (25 mL) mirin
2 tbsp (25 mL) brown sugar
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) sesame oil
Freshly ground pepper to taste
About 1-1/2 lb (700 g) steak, sliced about 1/8 inch (0.25 cm) thick

Heat oil and sesame seeds in small skillet on medium-high, stirring occasionally, until seeds are toasted, 2 to 3 minutes. Remove from heat. Stir in three-quarters of the onions. Stir in garlic, soy, gochujang, ginger, mirin, sugar, lemon juice, sesame oil and pepper. Cool to room temperature.

Put steak in large zip-lock bag. Pour soy mixture over top. Turn to coat. Marinate in fridge at least 1 hour.

Preheat barbecue with grill tray to high. Oil grill tray. Add slices of meat in single layer to grill tray and sear about 1 minute per side.

Transfer to platter. Garnish with remaining green onion. Serve immediately.

Makes 6 servings.

Credit: Susan Sampson
Tested in Imperial.