Barbecued Beef, Korean Style – Bulkogi / 벌크기

Fire and Meat Meet
Korean Barbecue is Quick

Soy Sauce

Soy Sauce

Korean barbecue is distinctive – compared to the long, slow, moist barbecues of other countries, Korean barbecue is quick.

The typical barbecue grill looks something like an inverted wok perforated with lots of small holes. Outside Korea, unless you do it a lotand invest in a Korean barbecue grill,  you can use a charcoal or tabletop gas grill, or even grill this in a heavy iron skillet.

How about nutrition? In Traditional Chinese Medicine, Beef is viewed as being Sweet and Warm in nature.  It is  good source of protein,fat, sodium, potassium and phosphorous, as well as niacin.  Beef provides vitamins B-6 and B-12 as well as vitamin E.

In TCM, Beef is regarded as a good source of energy, beneficial to the spleen and stomach and strengthens bones and muscles.

Barbecued Beef goes well with Korean style Sticky Rice and accompaniments like Korean Style Spinach and Fresh Cabbage Kimchi to make a simple meal. Diners typically take a Lettuce Leaf, add a piece of grilled meat and choice of garnishes or side dishes, fold the leaf over the fillinjg and eat with the fingers.

Barbecued Beef, Korean Style
Bulkogi / 벌크기


Korean

Ingredients:

For the Barbecued Meat:

1½ pounds boneless Rib Steak, trimmed of fat
½ cup Soy Sauce
½ cup Water
½ cup Sugar
1 tablespoon Sake
1 tablespoon minced Scallion
1 teaspoon finely chopped Garlic
1 teaspoon Sesame Oil

Other Ingredients:

Large outer leaves from two heads of Red Leaf Lettuce

Far the Garnishes:

Using miso to prepare Asian dishes

Miso

½ cup Miso paste, mixed with ¼ cup Water
2 green Korean or Thai Hot Peppers, seeds and veins removed, sliced
2 large cloves Garlic, very thinly sliced

Method:

First, using a very sharp knife, cut the Beef into very thin slices, each about 5 inches long and 2 inches wide. Put them in a large bowl of non reactive type such as glass or crockery, and set it aside.

In another bowl, combine the Soy Sauce, Water, Sugar, Sake, Scallion, Garlic and Sesame Oil and stir until the Sugar is dissolved.  Pour the mixture over the Beef and set aside to marinate at room temperature for 1 hour. Stir occasionally.

Garlic

Garlic

When ready to serve, prepare a charcoal or tabletop grill with a fairly fine grill surface or heat a heavy iron skillet until very hot.  When the grill is very hot, remove the Beef from the marinade and discard the marinade. Grill the Beef until nicely browned, about 2 to 3 minutes per side.Transfer the grilled meat to a warmed platter.

Finally, place the Miso paste, Hot Peppers and Garlic in separate small bowls and put the Lettuce leaves on a separate platter.  Serve the barbecue with Rice and side dishes, such as Spinach Korean Style and Kimchi.

To eat, put a slice of meat on a Lettuce leaf, add a bit of garnishes or side dishes to taste, fold the leaf over and eat with your fingers.

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Korea - Busan Bay Hotel April 1969

1 thought on “Barbecued Beef, Korean Style – Bulkogi / 벌크기

  1. Pingback: Korean Cuisine | Pacific Rim Gourmet

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