So Chad and I went to a Thanksgiving Point BBQ class this last Saturday. They gave us several great ideas (more to come) one of them being Bulgogi or Korean Beef. (Sounds like Bull- ga- gi) But we call it Bulldoggy ;). We made it on Monday night over sticky rice and with Butternut squash and corn and it was wonderful.
Bulgogi (Korean Beef)
6 Green Onions, rough chop
5 cloves Garlic chopped
½ cup Soy Sauce
2 TBS Olive Oil
2 TBS Brown Sugar
2 TBS Dry Sherry (I used cooking wine)
2 TBS Toasted Sesame Seeds
2 tsp Freshly Ground Black Pepper
1 tsp Red Pepper Flakes (optional)
2 lbs Boneless Sirloin Cut into 2x3x1/4
Combine all ingredients except the meat in a Ziploc bag and mix well. Add the meat, turning to coat completely. Let marinate for at least 1 hour. (Can marinate for several hours) Load on to skewers and grill for several minutes on each side until medium rare or to desired doneness. Serve with steamed rice.
6 Green Onions, rough chop
5 cloves Garlic chopped
½ cup Soy Sauce
2 TBS Olive Oil
2 TBS Brown Sugar
2 TBS Dry Sherry (I used cooking wine)
2 TBS Toasted Sesame Seeds
2 tsp Freshly Ground Black Pepper
1 tsp Red Pepper Flakes (optional)
2 lbs Boneless Sirloin Cut into 2x3x1/4
Combine all ingredients except the meat in a Ziploc bag and mix well. Add the meat, turning to coat completely. Let marinate for at least 1 hour. (Can marinate for several hours) Load on to skewers and grill for several minutes on each side until medium rare or to desired doneness. Serve with steamed rice.
4 comments:
That looks great! I will definitely have to try this. Except we don't have a grill so I might have to do it on the George.
Oh P.S. - That class sounds really fun! There are so many options for "recreational" cooking classes here...I wish I could take them all!
In the class they actually did do it on the "George".
Perfect for summer. We'll definitely have to give it a try.
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