Beef Bulgogi Recipe
Fire up the grill for a Korean BBQ Style Memorial Day.
Korean Bulgogi Beef – This dish involves marinade with a bit of spicy and sweetness. This recipe will become an instant favorite. Usually a pairing like this should avoid anything tannic, too full bodied or oaky. Try a red wine like this one with Beef Bulgogi that is high in acid, low in tannins and medium bodied such as the Glatzer Blaufrankisch from Austria.
Bulgogi Pronunciation
"Bulgogi" is pronounced "bul-GOH-gee."
Ingredients:
- 5 tablespoons soy sauce
- ¼ cup chopped green onion
- 2 ½ tablespoons white sugar or brown sugar
- 2 tablespoons minced garlic
- 2 tablespoons sesame seeds
- 2 tablespoons sesame oil
- ½ teaspoon ground black pepper
- 1 pound flank steak, thinly sliced against the grain.
- 2 cups of cooked white rice
- Optional: lettuce wraps
Directions
- Gather all ingredients.
- Whisk soy sauce, green onion, sugar, garlic, sesame seeds, sesame oil, and pepper together in a bowl.
- Place flank steak slices in a shallow dish. Pour marinade over top. Cover and refrigerate for at least 1 hour or overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Quickly grill flank steak slices on the preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.
- Serve hot over rice and enjoy! Sprinkle sliced green onions and toasted sesame seeds on top.
This recipe has been contributed by Autumn Vallecorsa of Madie's Kitchen.