Dave went on his mission to Korea and came to love the people and the food. One of his favorites was Bulgogi. When we were first married we frequented a Korean restaurant up by Hill Field called Best Teriyaki. The food was amazing and Dave got to practice his Korean on the owner. She loved it when he came in. She would see us and automatically recite our order. Always bulgogi and kimchi for Dave and teriyaki chicken for me. And always an order of Yaki Mandu.
I found this recipe the other day and gave it a try and it nailed it. So good. Now I just need to learn how to make kimchi, although I cannot see myself burying some cabbage in the backyard anytime soon. I served this with steamed rice and it was a big hit.
- 1 1/2 lbs. lean steak, frozen (I used New York Strips)
- 1/3 cup soy sauce
- 2 1/2 Tb. brown sugar
- 2 Tb. sesame oil
- 3 cloves garlic, minced
- 1 Tb. fresh grated ginger
- 1 bunch green onions, chopped, whites and greens separated
- 1/2 tsp. ground black pepper
- 1 tsp. sriracha (or kochujang Korean chile paste)
- 1 Tb. toasted sesame seeds
- While the steak is frozen, trim the fat and slice paper thin. Frozen meat is much easier to cut thin than thawed meat. Place in a large bowl and top with: Soy sauce, brown sugar, sesame oil, garlic, ginger, onion whites, pepper and sriracha. Toss to coat and allow the steak to thaw and marinade for 45-60 minutes.
- Heat a wok (or large skillet) to high heat. Use tongs to transfer half of the meat to the hot wok. Spread the steak pieces around the skillet and allow them to sear on one side before using the tongs to move them around and caramelize on all sides. Once the juices have evaporated and the steak has a nice brown color, remove from the wok, 5-8 minutes.
- Cover the cooked steak to keep warm. Repeat with the remaining meat, and throw out the left over marinade. Serve warm, sprinkled with the reserved green onion tops and sesame seeds