Bulgogi

This was a lot simpler than I thought, and the roommate liked it too! It was all megamart ingredients, to boot. Ideally for bulgogi — Korean beef short ribs — you want flanken cut ribs, but these are regular ol’ boneless beef short ribs that were on sale. The marinade is pretty simple and comes together well in a plastic bag, and it smells lovely to boot. These were quite well-received; the roommate told me in no uncertain terms I ought to make them again. I will be glad to comply, especially once I get my knife sharpened.

Bulgogi, adapted from About.com

2 Tbsp. sesame seeds
1 1/2 lbs. boneless beef ribs
1/2 c. soy sauce
1/3 c. sugar
3 Tbsp. sake
2 Tbsp. dark sesame oil
8 cloves garlic, grated
4 scallions, minced
1/2 tsp. cracked black pepper

Toast the sesame seeds in a dry skillet over medium-low heat, just until they begin to smell delicious. Set them aside to cool.

Slice the beef ribs long way, which is as a bonus across the grain. Set aside.

Put the soy sauce, sugar, sake and sesame oil in a large zip-top bag. Seal most of the way, inflate, finish sealing and shake vigorously until the sugar is dissolved. Open the bag back up, add the garlic, scallions, black pepper and cooled sesame seeds. Seal up again and squish around until things are mixed to your liking. Add the meat and let sit two hours or up to overnight.

I cooked mine on a Foreman grill; they’d be better on a real grill, or even a grill pan. Cook them hot to caramelize the marinade.

Serve with rice and kimchi.

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~ by iliadawry on 18 October 2012.

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