Ask a man what he wants to eat and chances are he’ll say, “Meat!” This Korean favourite hits
the spot, so toss it on the grill when you or your man feels carnivorous.
2 tbsp (30 mL) peanut or canola oil + more for grilling
2 tbsp (30 mL) sesame seeds
4 green onions (white + green parts), finely chopped, divided
3 cloves garlic, pressed or minced
1/3 cup (75 mL) low-sodium soy sauce
2 to 4 tbsp (25 to 50 mL) gochujang (Korean chili paste), to taste
2 tbsp (30 mL) finely grated ginger root
2 tbsp (30 mL) mirin
2 tbsp (30 mL) palm sugar
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) toasted sesame oil
1-1/2 lb (750 g) boneless grilling steak, sliced (1/8 inch/0.25 cm thick)
Freshly ground black pepper to taste
In small skillet, heat 2 tbsp (30 mL) oil and sesame seeds, stirring occasionally, on medium-high 2 to 3 minutes, until seeds are toasted. Remove from heat. Stir in three-quarters of onions. Stir in garlic, soy sauce, gochujang, ginger, mirin, sugar, lemon juice and sesame oil. Cool to room temperature.
Put steak in large zip-lock bag. Pour in soy mixture. Seal bag. Turn and massage steak to coat. Marinate in fridge at least 1 hour, or up to overnight.
Place grill tray on barbecue grate. Preheat barbecue to high. Oil grill tray. Add beef, spreading slices in single layer. Sear 1 minute per side, or until browned and medium-rare.
Transfer to platter. Garnish with remaining onion. Grind pepper overtop.
Makes 6 servings.
- If you don’t have palm sugar, use light brown sugar.
- Use a grill tray to prevent the small pieces of beef from falling through the grate.
Shopping Cart: Korean supermarkets sell thinly sliced steak for Bulgogi. (It’s ribeye at P.A.T. Central).
M is for Mirin: Mirin is Japanese sweetened rice wine, used for cooking.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL.