Beef Bulgogi

For last night’s monthly group rotation dinner, we enjoyed a variety of Korean dishes to include this fabulous beef bulgogi (adapted from http://savorysweetlife.com/2009/07/marinade-this-bulgogi-recipe-korean-barbequed-beef/) 

3.18 pounds of thinly sliced rib-eye steak. Purchased frozen, as it was already sliced thin.  

3/4 cup soy sauce

9 T sugar

2.5 T sesame oil

7 cloves garlic, minced

1/2 medium onion, sliced thin

4 green onions, finely sliced into small pieced

4 T sesame seeds

1/4 t. red pepper flakes (I probably used less and should have used the full amount)

1/4 t. ginger, fresh, finely minced

In a large bowl, add the soy sauce and sugar. Stir to dissolve the sugar.

Mince the garlic; chop the green onions; cut the onions into slices.

Add the beef and onions and mix by hand to combine all ingredients.

I layered the meat in a large 9" x 13" glass pan, covered with saran wrap and refrigerated overnight.

In a large pan on high, add a little oil and cook the meat in small batches, keeping a single layer.  (I didn’t add any additional oil). Cook for 1-2 minutes. Since the meat is very thin, it cooks quickly.

Place in a serving platter and serve with rice.

This was my plate from dinner. Along with the beef bulgogi and rice, we had a delicious spinach side dish called Sigeumchi-namul (recipe below); and two different Korean chicken dishes. 

I also had on hand kimchee, yellow pickled radish, hot radish, and pickled bean sprouts.

Dinner was excellent!  With the exception of the rice, everything went. 

Notes: I did add a small amount of water (about 1/4 cup) that was mixed with some sugar, as I found the marinade a little too salty for my taste. This suger water mixture toned it down.

Also, I was light on the red pepper flakes. Next time, I'll use more.

Sue made the Sigeumchi-namul.

http://www.maangchi.com/recipe/sigumchi-namul

1 t. salt

1 bunch of spinach

2 cloves of garlic, minced

1 green onion, chopped

1.5 T of soy sauce

1/2 T sesame oil 

1/2 T. toasted sesame seeds

In boiling water, add 1 ts of salt and blanch a bunch of spinach for 30 seconds after removing dead the leaves and roots.

Drain the cooked spinach and rinse it in cold water 3 times, and squeeze it gently to get the water out.

Cut the spinach a few times and set it aside.

In a bowl, combine the remaining ingredients except for the sesame seeds; add the spinach and mix by hand.

Transfer to a serving plate and sprinkle the sesame seeds on top of the spinach.

Serve with rice.