Korean beef dish is quick and easy to make – Orange County Register

By Carla Vigos

Specially for the Laguna Woods Globe

I love ethnic food. Italian/Mediterranean is my favorite and next would be Asian.

Anyone who knows me knows that I only read cookbooks. I love reading about the why and how of cooking. I watch cooking shows, listen to podcasts and generally enjoy anything to do with food and restaurants. That piques my interest.

My friend Steve introduced me to beef bulgogi, a Korean dish. This is his recipe, slightly modified by me. The taste is amazing and you will love it. You can grill it or cook it on a stove. Alternatively, you can use chicken thighs.

Any questions or comments email me at cjvigos@yahoo.com.

Beef bulgogi

MARINADE

1/2 cup soy sauce

1 tablespoon minced garlic

1 tablespoon chopped ginger

1 tablespoon of sugar

1 tablespoon sesame oil

1/8 teaspoon pepper

Mix in a bowl large enough to add meat for marinating.

INGREDIENTS

1.75 to 2 pounds of beef ribeye

1 large yellow onion, sliced

4 spring onions, chopped; save one for garnish

Toasted Sesame Seeds

1 tablespoon cooking oil

1 tablespoon sesame oil

PROCEEDINGS

Debone the ribeye, if necessary, and use a sharp knife to slice thinly, about 1/8 inch thick. You can partially freeze the meat for easier slicing.

Add the meat to the marinade, cover and refrigerate for a minimum of 4 hours and up to 24 hours for a more intense flavor.

Heat oil in a cast iron skillet, grill, or other large skillet. Add meat and onions. Don’t overfill as that will dampen it.

You want to cook it like a skillet for 3 to 5 minutes to your liking. Caramelizing the meat makes it taste better. You can also cook on a griddle on the grill over medium-high heat for 5 minutes, turning the meat and onions to cook and caramelize them. Place the meat on a platter and garnish with the remaining onions and toasted sesame seeds.

Serve with steamed rice.