Korean Grilled Beef (Bulgogi)

Recipe By : APCI

Serving Size : 6 Preparation Time :0:00

Categories : Beef

Amount Measure Ingredient -- Preparation Method

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1 Tablespoon Sesame Seeds

1 Pinch Salt

1 1/2 Pounds Boneless Sirloin Steak -- Trimmed of Fat

6 Scallions, Trimmed & Thinly Sliced

4 Cloves Garlic -- Finely Chopped

3 Tablespoons Fresh Ginger -- Finely Chopped

3 Tablespoons Reduced-Sodium Soy Sauce

1 Tablespoon Rice or Cider Vinegar

1 1/2 Teaspoons Vegetable Oil

1 1/2 Teaspoons Sugar

1 Generous Grinding of Black Pepper

In Korean restaurants, Bulgogi is often cooked with great theatrics at the tables, on a hot brass or iron shield.

In a small heavy skillet, toast sesame seeds over medium heat until they begin to brown and have a toasted aroma. Transfer to a mortar, add salt and crush with a pestle. Set aside.

Score steak deeply (nearly through to the other side) in a 1-inch crisscross diamond pattern. Turn over and score the second side (do not worry if the meat breaks up into 2 or 3 pieces). cover with plastic wrap and pound lightly with a mallet or heavy pan to tenderize.

In a shallow dish large enough to hold the steak, combine scallions, garlic, ginger, soy sauce, vinegar, oil, sugar, pepper and the ground sesame seeds. Add the steak and turn to coat with the marinade. Cover and marinate in the refrigerator for at least 2 hours or up to 8 hours, turning from time to time.

This recipe may be placed in a freezer Ziplock bag or container and Frozen at this point.


Cool before freezing

Defrost Overnight, In the Refrigerator, prior to grilling.


Prepare a hot charcoal fire. Once the coals are white-hot, remove the meat from the marinade and grill until medium-rare, about 4 minutes per side. Slice into thin strips and serve at once. Serve with rice and oriental vegetables.


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