About 6 years ago, I went on my first "real" date with my now husband to eat at a Korean restaurant. I had never had it before but he grew up eating it. I gave it a try, loved it, and tried for many years to make it. There are some marinades available at grocery stores and most Asian markets. Some are good, some are very bad. But, they are all worth a try. I found a recipe on Pinterest about 6 months ago and started with it. (Here is the link)
http://www.sixsistersstuff.com/2011/10/korean-bbq-beef.html
It was an excellent recipe, and was very good. But, the taste wasn't quite...Bulgogi. Or, at least, the Bulgogi I was used to eating. So, I started tweaking and adding. And so I came up with the following Recipe. I hope it is easy to follow and you enjoy it as much as our family does. If you have any questions, feel free to message me.
Korean BBQ Beef (Bulgogi)
1 1/2 lb. steak, cut against the grain into thin slices or pieces
( I use the ultra thin beef for latin dishes - Carne Picada Extra Thin - way cheaper than sirloin or ribeye and already in super thin bite size pieces but you can choose your favorite)
1/2 c. rice wine or pear juice
(I use pear juice from the baby aisle)
1/2 c. low-sodium soy sauce
(DO NOT use regular. But, sometimes, I do half regular and half low sodium)
4 Tbsp. brown sugar
(or more, to taste)
2 Tbsp. minced garlic
(or more, to taste. I use at least 4 cloves)
1 tsp. Sriracha chili sauce
(I just use a shake or two of red pepper flake)
1 1/2 tsp. sesame oil
1/2 bag (approx) shredded carrots (matchstick)
1 bag green onion, chopped in small pieces. (I use the whites, and about an inch or two of green)
1 asian pear, grated and juice
ginger (powder or fresh)-to taste
(I LOVE ginger, so I use a lot. But, whatever you like is fine)
Combine all ingredients (except steak) in a large bowl. This is less about exact measure and more about smell. It should have a slight soy and sesame smell with a sweet after note. No ingredients should overpower.
Add sliced steak.
Marinate at room temperature for 1 hour or up to 8 hours in the refrigerator
(usually I make the night before and cook for dinner the next night.)
If cooking on a stovetop (Cast iron works best because of even heating but any skillet will do)
Preheat skillet with a little oil or nonstick spray. (seriously, get that thing screaming hot!) Place meat in hot skillet but do not over crowd. Cook quickly (it only takes a few minutes!) in small batches and serve with your favorite asian sides - And don't forget the sticky rice!
If cooking on the grill (I have never done this but heard it's amazing - especially on charcoal. these directions came from the original recipe mine was based off of. )
Preheat the grill. While the grill is heating, thread the steak pieces onto bamboo skewers. Cook over medium-high heat for about 3-4 minutes per side, being careful not to let the meat get too cooked. Serve immediately; serves 4-6.
EDIT 1- Got a message from a High School buddy who is currently living in Japan. She said this marinade is the closest to homemade she's found so far. So, if you are worried about trying the homemade version, try this if you can find it. Probably available in Asian Markets. Thanks Brigitte! :)
