Korean Bul Go Ki ( Barbecue Beef)

posted by Becky 07-25-99 9:44 PM

Bul Go Ki (Barbeque Beef)
Yield: 6 servings

1 lb lean beef, tenderloin or flank steak
1 tbsp sugar
1 tbsp rice wine

Seasoning Sauce:
2 1/2 tbsp soy sauce
1 tbsp sugar
1 tbsp rice wine
1 clove of garlic, finely crushed
1/2 tsp ginger root, finely crushed
2 medium green onions, chopped or sliced
1 tsp sesame seed, toasted and lightly pounded
1/8 tsp pepper
1 tbsp water

Cut the beef against the grain into thin slices. Combine sugar and rice wine in a bowl, add meat. Allow to stand for 10 to 15 minutes.

Combine the sauce ingredients and mix well. Marinate the meat in the seasoning sauce for a minimum of 15 minutes before cooking - the flavor is better the longer it marinates.

Grill on a charcoal fire or broil in the oven at 450 for about 1 minute on each side, or until brown.

Variations: May be served with leaf lettuce, rice and seasoned bean paste as a type of 'sandwich'. Wash and dry the lettuce.

Bean paste: in a small pan, combine:
3 tbsp soybean paste
1 tbsp red pepper paste, or to taste
3 to 4 shrimp, chopped fine
3 to 4 green onions chopped fine
2 tbsp sesame oil

Stir fry the bean paste ingredients continuously, then add 1 tbsp of water. Bring the mixture to a boil and simmer for 5 minutes.

To eat: place one or two pieces of lettuce on a plate, add a little bit of bean paste and then the meat. Roll it into a bundle. Cooked rice may also be added with the bean paste and meat.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line