Saturday, March 13, 2010
Today on CBC Weekend Morning - Korean BBQ Beef - Bulgogi
This morning I had the pleasure of presenting a popular Korean dish, Bulgogi on CBC Weekend morning with Kerän Sanders. This is made with ingredients that are very easy to stock in your kitchen and makes for a wonderful celebration meal.
There are some wonderful Korean food stores in Winnipeg. Try one on Wellington Ave. near Beverley for some Korean specialty items.
Bulgogi – Korean BBQ Beef
• Bulgogi marinade for 1 lb of meat (approx 1 cup)
• 1 pound sliced beef *
1. Prepare Bulgogi marinade (see below)
2. 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).
3. 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.
4. Mix marinade into meat with hands or chopsticks, making sure all the meat is covered.
5. 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.
6. Grill, broil, or stir fry the beef until well-done and caramelized on the outside. You can skewer the slices for the BBQ so that you won't lose any through the grill.
7. Serve with rice, lettuce leaves, and side dishes.
I have used thinly sliced eye of round roast, sirloin and ribeye or tenderloin in this recipe.
• 3 Tbsp chopped garlic (about 2 cloves)
• 3 Tbsp soy sauce
• 2 Tbsp sugar
• 1 Tbsp honey
• 2 Tbsp fresh squeezed juice from an Asian pear (some have substituted 7Up!)
• 1 Tbsp Japanese rice wine (mirin)*
• 1 Tbsp sesame oil
• 3 green onions, finely chopped (including white part)
• 1 tsp pepper