Korean Beef Barbecue (Bulgogi)

One of the most popular Korean dishes, this thinly sliced meat has a smoky sweet flavor when broiled or cooked on the grill. It's even delicious stir-fried, and the tender beef can be used in anything from Korean “sushi” rolls (Kimbap) to Stir-fried Noodles (Chapchae). Bulgogi is usually accompanied with lettuce wraps and spicy red pepper paste (Kochujang) for wrapping and spicing up the meat.

Ingredients:

Bulgogi marinade for 1 lb of meat (approx 1 cup)
1 pound sliced beef *

Preparation:

Prepare Bulgogi marinade according to directions.
If beef is not sliced, slice into thin, finger-length strips (if you freeze the beef for 15 minutes, it will be easier to slice).

If you can, ask the butcher at the meat counter to slice for you in very thin strips. Korean and/or Asian grocery stores will often have meat for Bulgogi pre-sliced for sale.

Mix marinade into meat with hands or chopsticks, making sure all the meat is covered.

Refrigerate for at least 3 hours or overnight. For tougher cuts, the more hours, the better. You can also freeze the uncooked marinated beef in small amounts for later use.

Grill, broil, or stir fry the beef until well-done and carmelized on the outside.

Serve with rice, lettuce leaves, and side dishes.
(Serves 4)

*Top sirloin or tenderloin work best, but almost any steak cut will do. The best quality meat will obviously taste the best.

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