Pulgogi Barbecued Beef
Korean Grill Fusion
Equipment
Ingredients
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons sugar
- ½ teaspoon black pepper
- 1 clove garlic peeled and finely chopped
- 4 tablespoons finely chopped green onions
- 1 tablespoon toasted sesame seeds see recipe on page 36
- 1 ½ pounds beef sirloin tip
Instructions
- In a large bowl, combine soy sauce, sesame oil, sugar, black pepper, garlic, green onions, and sesame seeds.
- Slice beef thinly into 1/2 x 2-inch pieces.
- Add meat to the soy sauce mixture in the bowl and mix well.
- Cover and refrigerate for 1 to 2 hours.
- Preheat the oven to broil, or have an adult start the charcoal grill.
- Broil on a broiler rack or grill meat for 2 to 3 minutes per side, or until brown.
- Serve with vegetable side dishes, such as zucchini or spinach, and rice.
- Korean Grill Fusion:
- Next to kimchi, pulgogi may be Korea’s best-known dish.
- Thin strips of spicy beef are cooked over a pulgogi, a dome-shaped charcoal grill.
- Although it is often eaten during the summer as picnic fare, this dish is good any time.
- Thinly sliced pork loin or tofu can be substituted for the beef.
Notes / Tips / Wine Advice:
Barbecued beef or pork also works well as a finger food. Place several slices of beef on a leaf of romaine lettuce and top it with 2 tsp. of hot cooked rice and a dash of cayenne pepper. Roll up the leaf and enjoy.
Wine Advice:
Enhance the bold flavors of Pulgogi Barbecued Beef with a medium-bodied red wine like a Merlot or a Cabernet Sauvignon. The wine’s tannins and fruitiness will complement the savory and slightly sweet profile of the dish, creating a delightful pairing experience.Nutritional Information
Calories: 280 kcal | Carbohydrates: 6 g | Protein: 29 g | Fat: 16 g | Fiber: 1 g | Sugar: 4 g