Beef Bulgogi

 Bulgogi is a Korean dish made of thin slices of sirloin or other tender beef marinated in a soy sauce-based sauce, grilled on a barbecue grill or pan, and then served with rice or lettuce.

Though originally derived from the Mongolian barbecue technique of cooking thinly sliced meat on skewers, bulgogi was influenced by the flavors and dishes introduced through trade with China and Japan during the three centuries of rule by various dynasties.

The dish has become one of the most popular Korean dishes both in Korea and abroad, and its origin was long mistaken to be Japanese.

Origin of Bulgogi

Bulgogi’s history could be traced back to Mongolian’s Yumilgok (meat-grilled banquet), which spread throughout Central Asia during the Goryeo Dynasty with Mongolian invasion in the 13th century.

Ingredient

• 1 pound flank steak, thinly sliced
• 5 tablespoons soy sauce
• 2 ½ tablespoons white sugar
• ¼ cup chopped green onion
• 2 tablespoons minced garlic
• 2 tablespoons sesame seeds
• 2 tablespoons sesame oil
• ½ teaspoon ground black pepper
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• Directions
• Instructions Checklist

  • Step 1

  • Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.

  • Step 2

  • Preheat an outdoor grill for high heat, and lightly oil the grate.

  • Step 3

  • Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.