BEEF BULGOGI
2 rib eye steaks trimmed of excess fat
1/4 cup soy sauce
1 tablespoon hot chili sesame oil (red pepper flakes added to sesame oil)
2 tablespoons dark brown sugar
6 garlic gloves, minced
2 medium red onions, cut into 1-inch wedges
1 green bell pepper, seeds and ribs removed, sliced into 1/2 inch strips
4 tablespoons vegetable oil
Freeze the beef for 20 minutes (easier to cut). Slice diagonally (across the grain) into 1/8 inch strips. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, and ginger. Place the onions and peppers in a bowl; toss with half of the marinade. Toss the sliced steak in the remaining marinade. Let stand for 1 hour.
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| Marinating the vegetables. The longest hour of your life. |
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| Sous Chef Jesse sauteing up the goodness. If we only had smellvision. |
Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. Add the onions & peppers; cook until softened, about 5 minutes. Transfer to a plate.
Heat the remaining 2 tablespoons oil over high heat. Cook half the meat, turning often, until browned on edges, about 1 minute. Transfer to a plate. Cook the remaining meat. Return the first batch and any accumulated juices to the pan; add the onion mixture. Cook until heated through, about 1 minute. Serve over steamed rice.
Traditionally, in Korea, this is served rolled up in lettuce. I prefer it over rice. Be sure to let the meat and vegetables marinade as long as possible. Also, be sure not to overcook the meat. On high heat, those little steak strips will cook very fast. It's best with a nice medium-rare finish.
Sous Chef Sam quipped that this is one of the best dishes he has ever eaten. It must have been since we made 8 servings but 4 of us finished it all.
Happy Eating.
Sounds awesome!
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