One thing we do not have here in the Bahia de Banderas is a good Korean restaurant. Many times in the 10 years we have lived here, I have longed for a seat in those plastic tables and chairs that grace the Bulgogi House in Edmonton. The memories of meals enjoyed there are still with me.
So, when Tasting Table published this recipe by Chris Oh, the chef of L.A.’s Hanjip restaurant, I thought I would give it a try. This is easy to put together, the marinade time is short and the results are tasty.
I did this in a cast iron pan on the stove, but next time, I will toss it on the grill for even more flavour.
Korean BBQ Beef (Bulgogi)
1 cup water
2/3 cup soy sauce
2 Tablespoons sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Korean red pepper flakes
2 lbs sirloin, thinly sliced crosswise 1/8" thick
2 Tablespoons oil for frying
thinly sliced scallions for garnish (optional)
toasted sesame seeds for garnish (optional)
steamed white rice for serving (optional)
kimchi for serving (optional)
In a large bowl, whisk together the water, soy sauce, sugar, sesame oil, garlic and onion powders, and Korean red pepper flakes until the sugar has dissolved. Add the sliced rib eye and let marinate for 1 hour.
In a large cast-iron pan, heat the vegetable oil over high heat. Drain the meat, discarding the marinade. Working in batches, cook the meat, flipping once, until caramelized and golden, 1 minute per side. Transfer to a platter.
Garnish the bulgogi with the scallions, sesame seeds and more pepper flakes, then serve with steamed rice and kimchi.