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) + more peanut/canola oil
2 tbsp (30 mL) sesame seeds, toasted
4 green onions (white + green parts), finely chopped, divided
3 cloves garlic, pressed or minced
1/3 cup (75 mL) soy sauce
2 to 4 tbsp (30 to 60 mL) gochujang (Korean chili paste)
2 tbsp (30 mL) finely grated ginger root
2 tbsp (30 mL) mirin
2 tbsp (30 mL) palm sugar
1 tbsp (15 mL) fresh lemon juice
1 tsp (5 mL) toasted sesame oil
1-1/2 lb (750 g) boneless grilling steak, sliced (1/4 to 1/2 inch/0.5 to 1 cm thick)
Freshly ground black pepper
In small measuring cup, stir together 2 tbsp (30 mL) peanut or canola oil, sesame seeds, three-quarters of onions, garlic, soy sauce, gochujang to taste, ginger, mirin, sugar, lemon juice and sesame oil.
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 to 2 minutes per side, until browned and cooked medium.
Transfer to platter. Garnish with remaining onion. Grind pepper to taste overtop.
Makes 6 servings.
Shopping Cart: Korean, Japanese and standard supermarkets sell toasted sesame seeds. (Check the sushi section.) Korean supermarkets provide thinly sliced steak for Bulgogi. (It’s ribeye at P.A.T. Central). The thickness of the slices varies. They also sell gochujang (Korean chili paste) in squeeze bottles.
Proxies: If you don’t have palm sugar, use light brown sugar.
Tool Time: Use a grill tray to prevent small pieces of beef from falling through the grate.
M is for Mirin: Mirin is Japanese sweetened rice wine, used for cooking.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL