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
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