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Bulgogi BBQ Recipe – Plate Of The Day
Food Korean Food

Bulgogi BBQ Recipe

March 13, 2006

Bulgogi Korean BBQ

Bulgogi Korean BBQ Recipe

Intercontinental Hotel
Seoul Korea

Traveling on a business trip this week and I just arrived in Seoul last night. I am staying at the Intercontinental Coex and the first meal I tried was the Bulgogi. Going to finally get my camera when I go out to Beijing in a few days so I had to steal the photo above from a website. Bulgogi is a non-spicy dish beef dish that can be eaten wrapped in green lettuce with Gochujang (bean-paste hot sauce), it’s also great with just plain white rice. The beef is marinated in soy sauce and sugars from fruits.

Here’s a recipe I found from KoreanEats.com (Except swap out the sugar with some ripe kiwis or asian pears):

Ingredients

Rib Eye Beef (2 lbs), Garlic (3 cloves), Green Onions (3), Onion (1/2), Soy Sauce (1/3 cup), Sesame Seed Oil (2 tbs), Sugar (1 tbs), Ground Pepper (pinch)

Method

1. The Meat:
a) Slice the meat very thinly along the grain.
b) Use a tenderizer or the back of your knife to soften the meat.
c) Cut the meat into mouth size pieces.

2. The Marinade:
a) Mince the garlic
b) Chop the scallions
c) Slice or chop the onions depending on your preference
d) Put garlic, scallions, and the onions into a bowl and add
soy sauce, sesame seed oil, sugar, and ground pepper.

3. Add the meat into marinade bowl and let it sit for 1 hour.

4. Cook in a skillet, stirring often until well done.

Tonight we’re going to a Korean BBQ restaurant and totally looking forward to it. I’ve had great Korean in WuDaoKou Beijing which is probably the closest to authentic but I guess you can’t get any more closer to the real deal when you’re actually here in Korea.

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2 Comments

  • Reply LK March 15, 2006 at 7:49 am

    Dude, eat it up!!

    I’ll give you a better recipe when you get back.

  • Reply Ranita October 29, 2006 at 1:15 pm

    This is a very easy dish for anyone to try. My husband was in Korea for a year and brought back the recipe which has become a staple in our home for the last 20 years. We set out bowls with different accompanyments such as-water chestnuts, matchstick carrots, bean sprouts, dried fish, pickled radish, and rice, etc. Clean a head of leaf lettuce, pat dry and serve on a plate for everyone to pile the assortment into, roll up and eat!

  • Leave a Reply to LK Cancel Reply