The Happy Home Cook: Bulgogi (“Fire Meat” or Korean BBQ)
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Bulgogi
I honestly have not had more delicious bulgogi than what my husband makes. That’s saying a lot because we are always eating out at Korean restaurants and have eaten authentic bulgogi in Korea.
It’s always an adventure trying to explain to a different butcher how to slice the meat. I haven’t had it sliced the same way every time. I have resorted to saying, “Slice it wafer thin in narrow strips like bacon and cut into two-inch lengths.” Even if they don’t get it quite right—as is often the case—it’s forgivable. The meat always turns out delicious and it’s all gone so fast the cut doesn’t really matter by then.
I used to make my husband cook bulgogi outside but discovered the wonders of cooking it over an electric griddle (flat side) or butane stove in the middle of the table. Everyone cooks their own and it’s a very fun, social set-up. Best, no one has to be the “cook” slaving over a hot stove in the kitchen.
Serve with a side of japchae noodles and banchan (little side dishes of vegetables like sliced zucchini and potato). Drew says, “In Korea, it is considered bad manners to take a small bite of the rice and meat wrapped in lettuce—you should stuff the whole thing in!”
Ingredients
3 tbsp. sesame seed
½ cup chopped green onion
3 cloves minced garlic
½ tsp. salt
½ tsp. black pepper
3 tbsp. sesame oil
1 cup soy sauce
4 tbsp sugar
1.5 lb. very thinly sliced beef or pork (I like to use a fatty beef chuck roast or a pork butt roast)
2-3 tbsp Asian pear juice (optional)
Red or green leaf lettuce
Steamed rice
kimchi
Procedure
Mix all ingredients except meat, lettuce, rice and kimchi. Mush meat into mixture—by hand (or in a sealed zip-loc if you are me). The more you mix, the better it will taste!
Marinate in fridge at least two hours or preferably overnight.
You can either fry the meat on a butane stove or electric griddle in the middle of your dining table (my favorite way) or sautéed in a hot frying pan or wok. Wrap each bite with long-grain rice and kimchi in small pieces of lettuce. Great served with sautéed pieces of garlic, kimchi, bean sprouts, red onion, tomatoes, or anything else you fancy.
Serves 4.
Jewel Allen
Jewel Allen is an award-winning journalist and author who grew up in the tropics (Manila, Philippines) and now lives in the desert (Utah, USA). She is the author of Korea: A Travel Journal with Recipes.
