Bulgogi

By Chad Carns

Quick & Easy Korean BBQ (Bulgogi) recipe in 20 minutes! 

 I tried Bulgogi for the first time at a friend’s house in Hoboken, New Jersey. The flavors blew me away. I wanted to recreate this experience in less time with fewer ingredients.
Ask your butcher for chuck blade roast. It’s the end part of chuck roast, the fatty cut of meat used for deliciously tender Italian roasts and stews. It’s also called Flatiron Steak but that will cost $15 extra.
I learned to cut the steak in small pieces across the grain like thick sashimi. This cut will tenderize the meat and create more surface area to suck up the marinade faster.
Bulgogi pairs perfectly with a dry Cabernet Franc or crisp IPA.

INGREDIENTS

Marinade

1/4 c soy sauce
2 T sugar
6 garlic cloves, minced
1 T ginger, minced
2 T sesame seed oil
1/4 c water
1 lb chuck blade roast

 

Garnish

2 T sesame seeds
1/4 c thinly slided scallions
1 c white rice, cooked
1/4 c kimchi (optional)
6 lettuce leaves

 

 Directions:

Whisk marinade ingredients together. With a sharp knife, slice roast in half horizontally. Cut straight down against the grain every 1/4 inch. Marinate the beef strips for 20-40 minutes. Cook on a smoking- hot grill for 2 minutes per side. Garnish with sesame seeds and scallions. Stack a scoop of rice, steak, and kimchi onto each lettuce leaf.

Bulgogi
Categories are measured on a scale of 0-10. Find out more about our measuring system »
Skill Level2
Cost6
Effort2
Time 6
Impress Your Date 7

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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