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I absolutely love Korean food!!!! Now that the weather is clearing and summer is just around the corner it is time to clean up the yard and start cooking out doors!
In my humble opinion Korean's have got this grilling thing down to an art and a science! Korean people are just not into sweets so unlike the sticky sweet generic teryaki the marinades used are more savory, less wet and tend to really make the whole grilling experience a sensual hit for the eye, nose and of course your mouth. Let's take bulgogi (bull go gee) a classic table top grill dish that is served in every Korean restaurant I have ever been to. It is a very lean cut of beef traditionally, ( round tip works best), if you do not eat beef you may use chicken, pork, squid whatever as long is it is slice very thin.
The marinade is quick to make as you will see and it only takes 30 min to marinate! Grilling takes about 2 min!....I have a very good friend who is a self described "traditional Korean cook" so when I came up with this recipe and tweaked it as much as I could until I felt it was perfect I had her try it. She is very picky and gave me the thumbs up for it being an "authentic!" Korean flavor......so with her approval I am offering you this recipe. Bulgogi is usually served with many side dishes and they are all varying levels of difficulty but for dinner on a week night just serving it topped with sesame seeds and a pile of nice fresh lettuce to roll the pieces of meat up in is a wonderful way to end a busy day.
1. Assemble ingredients
1 LB lean beef sliced thin (if your butcher will not do it take a piece of round tip or eye of round and freeze it partially then slice 1/8 inch thick)
2 Tble good soy sauce
2 tbl toasted sesame oil
1 tbl sesame salt (it is just half salt half toasted sesame seeds pounded together good to have on hand for other stuff)
4 cloves of fresh garlic smashed
1inch piece of ginger root smashed
6 green onions cut in 1 inch pieces
2 tb sake or dry white wine
1 tbl oil
gallon sized Ziploc bag
Leaf lettuce or romaine, select a perfect head as these are your wrappers
extra sesame seeds for garnish
combine all the ingredients except the onions and toss in the blender to mix well then add the green onions and pour over meat making sure it is completely covered. Careful not to overhandle the meat. Put it in the bag push the air out lay flat on a plat at room temp for 30 min while you wash and dry your lettuce leaves
Then you need HOT grill!!!! Indoors, outdoors, or at the table it must be really really hot, we checked the one above and it is 550. The hotter the grill the better. Grill the meat no more than one to two minutes on each side. Stand there put the meat on wait a few seconds and look it may take less than a min.
When the meat is cooked sprinkle with sesame seeds and serve with a pile of nice lettuce. This actually makes four servings but I can eat more! Enjoy!
I absolutely love Korean food!!!! Now that the weather is clearing and summer is just around the corner it is time to clean up the yard and start cooking out doors!
In my humble opinion Korean's have got this grilling thing down to an art and a science! Korean people are just not into sweets so unlike the sticky sweet generic teryaki the marinades used are more savory, less wet and tend to really make the whole grilling experience a sensual hit for the eye, nose and of course your mouth. Let's take bulgogi (bull go gee) a classic table top grill dish that is served in every Korean restaurant I have ever been to. It is a very lean cut of beef traditionally, ( round tip works best), if you do not eat beef you may use chicken, pork, squid whatever as long is it is slice very thin.
The marinade is quick to make as you will see and it only takes 30 min to marinate! Grilling takes about 2 min!....I have a very good friend who is a self described "traditional Korean cook" so when I came up with this recipe and tweaked it as much as I could until I felt it was perfect I had her try it. She is very picky and gave me the thumbs up for it being an "authentic!" Korean flavor......so with her approval I am offering you this recipe. Bulgogi is usually served with many side dishes and they are all varying levels of difficulty but for dinner on a week night just serving it topped with sesame seeds and a pile of nice fresh lettuce to roll the pieces of meat up in is a wonderful way to end a busy day.
1. Assemble ingredients
1 LB lean beef sliced thin (if your butcher will not do it take a piece of round tip or eye of round and freeze it partially then slice 1/8 inch thick)
2 Tble good soy sauce
2 tbl toasted sesame oil
1 tbl sesame salt (it is just half salt half toasted sesame seeds pounded together good to have on hand for other stuff)
4 cloves of fresh garlic smashed
1inch piece of ginger root smashed
6 green onions cut in 1 inch pieces
2 tb sake or dry white wine
1 tbl oil
gallon sized Ziploc bag
Leaf lettuce or romaine, select a perfect head as these are your wrappers
extra sesame seeds for garnish
combine all the ingredients except the onions and toss in the blender to mix well then add the green onions and pour over meat making sure it is completely covered. Careful not to overhandle the meat. Put it in the bag push the air out lay flat on a plat at room temp for 30 min while you wash and dry your lettuce leaves
Then you need HOT grill!!!! Indoors, outdoors, or at the table it must be really really hot, we checked the one above and it is 550. The hotter the grill the better. Grill the meat no more than one to two minutes on each side. Stand there put the meat on wait a few seconds and look it may take less than a min.
When the meat is cooked sprinkle with sesame seeds and serve with a pile of nice lettuce. This actually makes four servings but I can eat more! Enjoy!
I'm gonna win this battle!
ensive ) She yelled at me
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