Recipe of the Day: Bulgoki

[Bruce]

BULGOKI

2 pounds sandwich steak -- shredded
4 large green onions -- sliced diagonally
1 clove garlic -- crushed
5 tablespoons sesame oil
2 tablespoons sesame seeds -- roasted
1 cup soy sauce -- Kikkoman
1 teaspoon black pepper
5 tablespoons Splenda
2 teaspoons liquid Barbecue Smoke®

Mix all ingredients together and marinate at room temperature for 30 minutes.

Heat 3 tablespoons oil in wok or large skillet till smoking.

Using slotted spoon, put meat mixture in pan 1/2 batch at a time and quickly fry.

Servings 8. Per Serving: 111 Calories; 10g Fat (75.6% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber.

This is the national dish of Korea. It has a great sweet, smoky flavor.

[Mona]

Sounds delish, Bruce! Just one question though, is the protein accurate? Only 2 grams of protein? Seems like it would be more since the recipe calls for 2 pounds of steak. I must admit I don't know what sandwich steak is.

I love your "recipe of the day" so far! Great idea.

[Bruce]

That's for 8 servings. That's the reading Mastercook gave me. Sandwich steak is the very thinly sliced steak that you'd use for a Philly cheesesteak sandwich. You can get thicker cuts if you can slice them thinly yourself.

[barefootgrrl]

Hi Bruce. I'm also in NOVA

I'm looking forward to trying your recipe.

I've noticed quite a few Korean restaurants popping up in our area.

I've only been once, but steered away from the Bulgoki, assuming there was sugar in the seasoning - so your recipe looks great to have!

I'd like to go back to some of these places, because I truly love spicy food, especially the kind I don't have to cook myself.

I'm wondering if I stick to the kimchee, lettuces and other fresh veggies, along with the raw meat they bring you to grill at your table.........it all seems low carb as long as one refrains from rice and sauces.

What do you think?


Thanks, barefoot

[Bruce]

The Koreans use a lot of sugar in their meat. I guess if they bring it to your table raw, it would be ok.

[chickiemom]

Bulgoki was my fav dish years ago. I think this would make a great marinade for steaks or chicken on the grill
Thanks for sharing

[DBrown8614]

Thanks for another great recipe of the day!!!!! Love them!!! Please keep them coming!!

[Wendi-Bell]

I visited Korea 12 years ago. I tried many times to recreate this dish, but with little success. I will try this one soon. I remember trying it w/ boneless short ribs tho.

[Bruce]

That would be the kal-bi beef recipe. I also have that. I learned this recipe in a Korean cooking class I took at the Yongsan family services center.

[scuzami]

This is another really good one that I use quite often...makes a good "grazing" food or appetizer, too. People really like it lots...

Korean Barbecued Beef or Bulgogi
1 beef flank steak (1 3/4 to 2 lb.) ( I usually use sirloin and slice thinly...easier and more tender)
½ cup soy sauce
1/3 cup thinly sliced green onions...or more if you like
2 tablespoons Asian sesame oil
3 tablespoons sugar (I use Splenda)
3 cloves garlic, peeled and pressed or minced

Rinse beef and pat dry. Cut steak at a 45° angle across the grain, cutting almost, but not completely, through. Make another cut 1/4 inch from the first cut, following the same angle and cutting all the way through (see notes). Open up butterflied slices and place in a large bowl. Add soy, green onions, sesame oil, sugar, and garlic to bowl; mix to coat. Cover and chill at least 30 minutes or up to 4 hours.(I usually do mine overnight)
Spread slices open on an oiled grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until browned on both sides, 5 to 6 minutes total. Makes 6 servings.

[Wendi-Bell]

Bruce, my mistake. I did use the short ribs for Kalbi. Maybe you can refresh my memory on this: which did I eat wrapped in lettuce? I could live on Korean food.

Does anyone eat Kimchi? In Korea, there were many, many varieties-not like the jar stuff here. I'm sure there is a ton of sugar added to make it. When I lived in FL. if we didn't have Korean food atleast once a week, we would have withdrawls lol. If only I could cook it...

Wendi

[Bruce]

Kalbi ribs aren't wrapped in lettuce. But then, neither is bulgoki. I don't know what you ate. Did you get the urge to chase cats afterwards? Last time I was in Korea, I used to make kimchee sandwiches with toast. That's how much I love it. The trouble with kimchee is that as soon as you open the jar, it starts to turn sour, so you have to eat it really fast. I buy the small jars and still always end up throwing some out. I heard that someone has invented a new type of kimchee that doesn't do that, but I don't think it's reached the USA yet. Sugar is used to make kimchee, but it disappears in the fermenting process. An ounce of kimchee has about 2 carbs and zero sugar.

[LindaSue]

Is wrapping Bulkogi in lettuce leaves an American thing, Bruce? That's what we always order in Korean restaurants and it always comes with lettuce. We put a little sauce and rice on the lettuce, then some of the meat and whatever veggies we want and roll it all up. Sort of a Korean burrito.

[Bruce]

Must be. I never had it that way in Korea. It was always served with rice and about a dozen different types of kimchee in small bowls. Maybe I'm just not remembering right. I should go do some research in a local Korean restaurant.

[LeighDear]

Lots of Korean resturants near Osan served the grilled meat with the lettuce leaves...Plus the sliced up garlic, all the kimchis & such.....I know there's a specific name for it, but I don't remember....It's only with the grill-your-own sliced meats though, not with the bowls of Bulgogi....

BTW, I spent 7 years at Osan....

[Bruce]

I ate only at the golf course restaurant. And the Mexican restaurant. I also went on a restaurant tour once with the Yongsan recreation center. I was the manager of the local AFKN radio station in 91. And I taught a Chinese cooking class at the Osan family services center.