Recipe: Bulgogi (Korean Beef BBQ)

Bulgogi (Korean Beef BBQ)

1 lb top sirloin, trimmed
1 TBSP brown sugar
3 TBSP low sodium soy sauce
1 TBSP mirin
1 tsp minced peeled fresh ginger
1 tsp dark sesame oil
3 garlic cloves, minced

Wrap beef in plastic wrap; freeze 1 hour or until firm. Remove plastic wrap; cut beef diagonally across grain into 1/16 inch thick slices. Combine beef, sugar, and next 5 ingredients (sugar through garlic) in a large zip top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.

Prepare grill. Place a wire-grilling basket on grill rack. Remove beef from bag; discard marinade. Place beef on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.

4 servings cal 208 fat 7.6 fib 0.2

Korean bbq tips:
slice the meat paper thin so it absorbs the flavors of the marinade and cooks quickly. Freezing it briefly first makes this easier. Use a sharp knife or mandolin to create thin slices.

Although Koreans cook Bulgogi on tabletop grills, we have developed these recipes for standard backyard grills. Because the meat is sliced thinly, you will need to cook it on a wire-grilling basket. For best results, allow the basket to heat on the grill a few minutes before adding the meat. The raw meat tends to clump on the basket. Just spread it out as best you can and toss with tongs. You can also cook the meat in a large, heavy skillet (cast iron works great) or grill pan over high heat for 3 -5 minutes.