How to Make Bulgogi

Bulgogi, which means "fire meat" in Korean, is a very popular type of barbecue dish that can easily be prepared at home. It consists of strips of grilled marinated beef wrapped in thin pancakes or lettuce leaves and served with a spicy dipping sauce.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3 tablespoons vegetable oil
• 1 teaspoon minced garlic
• 2 teaspoons toasted sesame seeds
• 1 minced green onion
• 1 teaspoon red pepper flakes
• Salt and pepper to taste

How to Marinate the Meat

1. Toast the sesame seeds in a frying pan, stirring gently. Remove the pan from the heat as soon as the seeds start to turn brown.

2. Mix together everything except the steak. Stir the sauce ingredients until the sugar is completely dissolved.

3. Slice the steak in ¼" thick slices against the grain. Marinate the sliced beef in the sauce mixture for at least an hour in the refrigerator.

How to Cook the Bulgogi

4. Prepare the grill for cooking. Once the grill is ready, take the meat out of the marinade and thread it on skewers or place it in a grill basket to cook.

5. Once the meat is cooked, wrap it in a Moo Shu pancake, tortilla or similar flatbread or in a lettuce leaf. Top it with thinly-sliced carrots, green onions, and a little cilantro if you like. Serve the Bulgogi with the dipping sauce.

How to Make the Dipping Sauce

6. Mix all of the sauce ingredients together. Dip the Bulgogi in the sauce or drizzle it over the top.

Tips & Warnings

• If you don't want to use a grill, you can stir-fry the meat in a dry pan or a wok.
• If you'll be using wooden skewers to cook your meat on, be sure to soak the skewers in water first for at least 20 minutes so they don't burn.
• If you want to make this even more of a meal, you can serve the Bulgogi meat over a bowl of steamed rice and top it with steamed vegetables like spinach or bean sprouts and some sesame oil, hot sauce and a fried egg to make the dish known as Bibimbap.
• Make sure that the bulgogi marinade doesn't drip into the grill, as it can easily catch on fire.

[leteisha]

on 6/10/2009 I agree this is not the traditional style for bulgogi but it still sounds very good!

[evilgumbi]

on 1/23/2009 wasnt a member, dont know if my previous comment posted.
anyways, i think that you are explaining a fusion style of bulgogi. im sure it is very tasty, but just wanted to ask you to make it clear that it is a fusion style so others wont assume that your recipe is traditional.