Bulgogi – Korean bbq beef

bulgogi

Here it is!
The quintessential Korean recipe.  Sweet and salty, thinly sliced beef, bbq’ed to perfection! If there is no other recipe on the blog that you think you might even remotely enjoy, this one you will!  I promise.  Throw it on the bbq with some veggies, wrap it up in lettuce, pair it with kimchi, and you will be in Korean-food-heaven!

The reason I haven’t posted this before is,  in the midst of prepping, bbq’ing and serving it up for my family, I never managed to get a picture.  I admit this one isn’t the greatest, but it is a picture nonetheless.  So here it is, the recipe you have been waiting for (even if you didn’t know it!)

Bulgogi – Korean bbq beef

Ingredients

  • 1 lb lean beef - I use anything I can get for a decent price - tenderloin, inside round, outside round
  • 3 tbsp sugar
  • 2 tbsp rice wine
  • 2 tbsp minced garlic
  • 6 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tsp salt
  • black pepper
  • 5 tbsp chopped green onion
  • 1/3 cup apple sauce

Instructions

  1. Slice the meat as thin as possible. - You can ask your butcher to do this. My mom has a meat slicer so I freeze my meat, let it thaw a little and then slice it as crazy thin as I can. Thin = delicious!
  2. Mix all the ingredients together and let marinade as long as you can.
  3. BBQ! - I usually put a cooling rack on the grill so I don't lose small pieces.
  4. Wrap up in lettuce and enjoy!
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Enjoy! 🙂

 

 


Dwaeji bulgogi – bbq pork strips

bbq pork

Marinated pork strips, fresh veggies and some sunshine!

When the sun is shining, I just want to eat outside.  Everything tastes better outside.  And everything tastes better BBQed!

Koreans have BBQ down to a fine art.  They use these single element butane BBQ that sit nicely on the table.  With a grill plate that allows for even cooking and collects grease, the food is cooked up as you eat.  This allows time for socializing with the cook and food hot off the grill.  Both are very important to me: hot food and good conversation!

may june 067

The things you need:

  • 1 lb pork strips
  • 3 big cloves of garlic minced
  • 1 tsp ginger minced
  • 3 tbsp soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp sesame oil
  • black pepper
  • 2 tbsp green onion
  • 1 onion chopped
  • 1 red pepper chopped
  • 1/2 zucchini chopped

The how to:

  • combine all the ingredients and marinate for a while
  • get out your handy dandy butane bbq and grill plate
  • bbq at the table
  • eat hot and enjoy!
  • Note: a little bit of bbq’ed kimchi with this is delicious!

may june 068

Summer fun!

 

Soegogi Sanjok – Skewered beef and green onions

 

skewered beef

Marinated sirloin strips skewered with green onions and BBQ’ed to perfection.  Deliciousness on a stick!

For Father’s day my yobo got a new BBQ; it was a well needed gift since the old one was now more like a meat warmer on wheels than an actual BBQ.  It served us well for a long time, but we were ready for a new one!  In celebration, I decided to prep some skewers my yobo would really enjoy.  He really likes green onions so this was the perfect combination. Ironically, I got to have the first dance with his new BBQ… since he was cleaning the chicken coop.

Just a note: I used green onions from the garden, which are delicious but too thin for on the BBQ.  As you can see in the picture, they got seared! A thicker stalk would have worked better.

beef onion skewers

The things you need:

  • 3/4 lb sirloin steak strips
  • 1 bunch green onions
  • 1 tbsp sugar
  • 2 tsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tsp salt
  • 3 tsp garlic powder
  • 2 tsp sesame oil
  • skewers

The how to:

  • cut the sirloin steaks into strips (I buy them already cut, but if they aren’t then cut them into 2 inch strips)
  • cut the onions into strips as well.  The meat will shrink when it cooks so to have them the same length, cut the onions a little longer. I didn’t follow this advise and I ended up with burnt onion wings with my beef. 🙂
  • mix the remainder of the ingredients in a bowl and marinate the beef in the mixture
  • skewer the onions and the beef alternately.
  • BBQ and enjoy!

bbq

 The shiny new machine!

 

Sam gyup sal – pork belly bbq

sam gyup sal

Sam gyup sal translates as “three layers of meat” or simply as “delicious”.  Pork belly is fried up with salt and pepper, topped with seasoned bean paste and flavoured onions and wrapped up in lettuce.

Pork belly, a boneless cut from, you guessed it, the belly of a pig, is the star of this BBQ. It is very popular in Korean cuisine (see dwaeji bulgogi) and in this dish it is unspiced, unseasoned and uncured. And as you can see, it resembles bacon.

pork belly

It caused quite the exchange between my older brother and me.

“What are you having for lunch?”  “Pork belly.”

“So… bacon?”   “No… pork belly.”

“So, bacon.”  “No, pork belly.”

“So, bacon!”  “No, pork belly!

Got to love older brothers 🙂

My Korean class wrap-up lunch featured this fabulous feast.  My classmate hosted and in the spirit of eating Korean-style, he cut the legs of his dining room table so we could sit on the floor!  It was a potluck so there was plenty of meat, rice and side dishes. My teacher brought the essential green onion salad to enjoy with our pork belly (not bacon). <Recipe to follow>.

The things you need:

  • sliced pork belly cut into 1 inch pieces
  • lettuce
  • perilla leaves
  • green onion salad
  • seasoned bean paste
  • rice
  • salt
  • pepper
  • a grill plate
  • table top stove

The how to:

  • set up the table top stove and grill plate in the middle of table (cutting table legs is optional!)
  • salt and pepper the pork belly and fry until it is cooked
  • enjoy wrapped in lettuce and perilla leaves, topped with seasoned bean paste and green onion salad

 sam gyup salsam gyup sal

sam gyup salsam gyup sal

Green onion salad – pa mu chim – My teacher, Yun jin Choi’s recipe

Pa mu chim

  • a bunch of green onions roughly chopped into thin strips
  • some shredded lettuce
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sesame salt
  • 1 tsp sugar
  • 1 tbsp vinegar
  • 1/2 tsp crushed garlic
  • 1 tsp hot pepper powder

Combine the dressing together and add to the green onion and lettuce. Mix well with your hands. Enjoy!

(Interestingly, this is the very first thing I ate in Korea. See here!)