Bulgogi
Bulgogi, a hallmark of Korean BBQ, is a dish of thinly sliced beef marinated in a sweet and savory sauce and then grilled to perfection. This recipe captures the essence of traditional Korean flavors, making it a delightful meal for any BBQ lover.
Preparation Time: 1 hour (including marination)
Cooking Time: 10 minutes
Resting Time: 5 minutes
Total Time: 1 hour 15 minutes
Serving: 4
Ingredients:
- 2 pounds of thinly sliced ribeye steak
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 medium pear, grated
- 2 green onions, thinly sliced
- 1 tablespoon grated ginger
- 1 tablespoon rice wine (or mirin)
- 1 teaspoon ground black pepper
- Sesame seeds for garnish
- Lettuce leaves for serving
Method:
- Prepare the Marinade:
- In a large mixing bowl, combine soy sauce, brown sugar, sesame oil, garlic, grated pear, green onions, ginger, rice wine, and black pepper. Stir until the sugar is dissolved.
- Marinate the Beef:
- Add the thinly sliced beef to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
- Grill the Beef:
- Preheat a grill or a skillet over medium-high heat. Grill the beef in batches, ensuring not to overcrowd the pan, for about 2-3 minutes per side, or until nicely charred and cooked through.
- Serve:
- Serve the bulgogi hot, garnished with sesame seeds and accompanied by lettuce leaves for wrapping.
Notes:
- The key to authentic bulgogi is cutting the beef as thinly as possible. Freeze the beef slightly to make slicing easier.
- The pear in the marinade helps tenderize the beef and adds a hint of sweetness.
- Bulgogi can also be enjoyed with steamed rice and a variety of Korean side dishes (banchan).
Nutritional Information per Serving (Based on USDA Guidelines):
- Calories: 400 kcal
- Protein: 25g
- Carbohydrates: 20g
- Fat: 25g
- Fiber: 1g
- Sodium: 1100mg
- Sugars: 15g
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