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Korean Barbecued Beef (Bul Go Gi)

Source of Recipe

epicurious.com recommended by percyn at eGullet.org


Recipe Introduction

This was so good and incredibly easy. Percyn used skirt steak and we did, too - it worked pretty well, but I think I'd prefer flank or sirloin (less gristle). I served it with ramen noodles and I think next time I'll serve it with Chinese salad, too. It made great leftover sandwiches, too, sprinkled with a little rice wine vinegar. The recipe calls for the meat to be sliced before marinating, but I just marinated it whole and sliced it after cooking. I think that it stays juicier that way and it is a LOT easier!NOTE: Elle at Mimi's suggested making a little extra marinade and heating it to use as a serving sauce.

List of Ingredients

1 lb. beef (sirloin or top round)
2 T. cold water
3 T. sugar
2 1/2 T. soy sauce
1 T. minced fresh garlic
1/4 t. black pepper
2 T. toasted sesame seed
1 T. sherry cooking wine
2 stalks spring onions (cut into thin slices)
2 T. sesame oil



Recipe

Mix together the water, sugar, soy sauce, garlic, pepper, sesame seed and sherry. Cut meat across the grain into thin slices. Place the meat in a plastic zip bag and pour the soy sauce mixture over it. Place in a bowl and refrigerate for 4 - 8 hours, stirring a couple of times. Just before cooking, add the onions and oil and mix.

Grill for a few minutes over high heat until they reach desired doneness.

Serves 3-4.