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Bulgogi – Korean Barbecue Beef

When you live in a beef producing state you accustom to seeing beef lots of beef in the cases at the grocery store.  Beef ribs are always in the case but sometimes we get a surprise that’s what happened to me the other day.

I was shocked and thrilled to find these beef ribs at the little market I shop at.  They rarely carry things like this and I’m not certain but,  to my knowledge we don’t have a large Korean population in our small town.  What ever the reason a snatch up all 4 packs that were available.

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I had Korean beef ribs before at restaurants and love the flavorful taste.  They smell wonderful cooking and you can also make it boneless and serve as just beef Bulgogi.  The marinade beef is so full of flavor paired with simple white rice it’s a taste you won’t soon forget.

Serves: 4

Korean Barbecue Beef ribs

Ingredients
• 1-1.5 lbs. of thinly sliced beef crosscut ribs or bone in rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in ¼ inch thick slices. Partially freezing the beef helps with cutting clean slices.
• ⅓ cup of soy sauce or for Gluten-Free variation, use San-J Organic Tamarin Wheat Free Soy Sauce found in the health food section of your local grocery store or many markets carry it as a regular item.
• 3 Tablespoons turbinado sugar
• 1 Tablespoon sesame oil
• 3 cloves of garlic, grated or minced
• Bunch green onions including the white parts, finely sliced. Be sure to save about ½ cup sliced green part of the onion for garnishing to serve.
• ¼ tsp of red pepper flakes
• 2 pinches of black pepper
• 2 inch piece fresh ginger root, grated
• 1 Tablespoon fish sauce
• 1 Tablespoon Mirin (sweet sake, optional) or sweet rice wine

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Instructions
Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 4 hour or overnight.

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Fresh ginger and garlic are always a must when making true Korean food!

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I love using a fine grater to grate my garlic and ginger it makes short work of it.

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The fragrance when you remove the lid is intoxicating.

DSC_2222 (2)Make sure your coals are glowing hot and turning white of the outside.

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Prepare your grill when the coals are ready cook ribs until edges are caramelized and crisp and centers are still pink.  Unless you prefer well done then cook until desired color.  To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice.

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Korean Barbecue Beef ribs

Ingredients
• 1-1.5 lbs. of thinly sliced beef crosscut ribs or bone in rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in ¼ inch thick slices. Partially freezing the beef helps with cutting clean slices.
• ⅓ cup of soy sauce or for Gluten-Free variation, use San-J Organic Tamarin Wheat Free Soy Sauce found in the health food section of your local grocery store or many markets carry it as a regular item.
• 3 Tablespoons turbinado sugar
• 1 Tablespoon sesame oil
• 3 cloves of garlic, grated or minced
• Bunch green onions including the white parts, finely sliced. Be sure to save about ½ cup sliced green part of the onion for garnishing to serve.
• ¼ tsp of red pepper flakes
• 2 pinches of black pepper
• 2 inch piece fresh ginger root, grated
• 1 Tablespoon fish sauce
• 1 Tablespoon Mirin (sweet sake, optional) or sweet rice wine
Instructions
Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 4 hour or overnight.

Prepare your grill when the coals are ready cook ribs until edges are caramelized and crisp and centers are still pink.  Unless you prefer well done then cook until desired color.  To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice.

Enjoy!

One will get caught if one’s tail is too long.

Korean Proverb

Lury

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