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Bulgogi

A Korean barbecued beef dish

List of Ingredients

MARINADE:
3 tblsp soy sauce
3/4 cup ch'ongju (rice wine) or vermouth
1 Korean or Asian pear, peeled and grated, or
4 tblsp freshly squeezed lemon juice
2 green onions, white and pale green
part, finely minced
3 cloves garlic, crushed and finely chopped
4 walnut halves, finely chopped
2 tblsp corn syrup
1 tblsp sugar
1 tblsp sesame oil
1 tblsp toasted sesame seeds
1/2 tblsp fresh ground black pepper
pinch of salt

OTHER INGREDIENTS:
2 lbs lean beef tenderloin roast, eye
of round, or sirloin
1-5 tblsp vegetable oil
Lettuce leaves
1 tblsp coarsely chopped pine nuts (garnish)
1/2 tblsp sil koch'u (hot red pepper threads)
or hot red pepper flakes (garnish)



Recipe

1. Slice beef across the grain into large 1/8th-inch
thick pieces.

2. Mix marinade ingredients well. Add beef and
massage marinade into beef. Wrap bowl tightly with
plastic wrap and marinade in refrigerator for 1 hour.

3. (a) TO GRILL: Preheat grill (if coals, set coals
30 minutes) and lightly brush grill with vegetable
oil. Add beef and grill 5 to 6 minutes per side, or
until caramel brown and crusty.

(b) TO BROIL: Preheat broiler. Lightly brush
broiling pan with vegetable oil and set 6 inches from
heat sources. Add beef and broil for 2 minutes per
side.

(c) TO PAN-GRILL: Heat 1 tblsp vegetable oil in
a 12-inch cast-iron skillet or 14-inch non-stick
skillet over medium-high heat, until it begins to
smoke. Add beef and cook 2 minutes per side,
flattening with a spatula to prevent curling. Turn
only once. Save the pan juices to spoon over beef
before serving.

4. On a cutting board, slice the beef into bite-size
pieces. Make a bed of lettuce on individual plates
and place the beef on top of each. Garnish with pine
nuts and sil koch'u. Serve with hot steamed rice and
cucumber salad.