Wednesday, September 17, 2008

Bul go ki, bul go gi (Beef marinated in soy sauce)

2 lb beef (loin tip steak), thin sliced
3 green onions, sliced in a bias
4 button mushrooms, sliced
1/2 onion, thinly sliced
1/4 cup soy sauce
1/4 cup sugar
1/4 cup water
2 tbsp sesame oil
2 tsp pepper
1 tsp sesame seeds
1-2 tbsp minced garlic
1 tbsp juice of ginger
1/2 onion, grind in a food processor

Have sliced beef very thin. Combine all ingredients in a big bowl. Marinate beef and vegetables for at least 30 minutes. 1-2 hours is the best, after more than several hours it will taste too salty. Grill the beef. Serve with rice.

Important tip is to use same amount of soy sauce and sugar. If you do this a day ahead, reduce soy sauce. And don't forget to put it in a refrigerator. Add the juice of 1/2 Asian pear to the beef, it will tenderize beef and give much more flavor to the dish. Or you can add 1/4 kiwi.

Ask a butcher to slice the beef very thinly. Traditionally, bul go ki is made with very thin slice of beef. But store bought beef, rather thick slice works as well. Or there's a sliced beef just for bul go ki in a Korean grocery. ou can grill this on a table top, with a shallow pan. Grill with medium high heat and have the juice of beef and vegetables on rice.

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