Pulgogi (3 Star)

Since Brandon lived in Korea for two years and developed a love for the food (among other things) he has learned to cook several Korean dishes. Our first-born passionately loves the Korean food that Brandon cooks and recently begged and pleaded until Brandon agreed to make a Korean meal. The next several posts will be about this meal.

First up is Pulgogi or Korean Barbecued Beef. This is probably the most popular of all Korean dishes. As with most foods there are many variations, some more spicy or sweet or salty. The Pulgogi I've eaten in Korean restaurants has been quite sweet. Ours is not so sweet and a little more spicy, adapted from a recipe in a cookbook called "Flavours of Korea" by Marc and Kim Millon.

Pulgogi

2 lbs sirloin steak (I often use a London broil or a roast that is on sale) cut into very thin strips (1/8-1/4 inch thick--either have a butcher do this or cut the meat yourself when partially frozen) across the grain

Marinade

10 Tablespoons soy sauce
6 garlic cloves, peeled, crushed, and finely chopped, or pushed through garlic press
2 inch piece of fresh ginger, peeled, crushed, and finely chopped
4 Tablespoons sesame oil
2 Tablespoons sugar
1-2 teaspoons freshly ground black pepper

1 yellow onion sliced into strips
1 bunch of green onions, sliced
5 Tablespoons toasted sesame seeds
1 head of leaf lettuce such as romaine, red leaf, or butter crunch, leaves washed and separated

Mix all the marinade ingredients together and place into a Ziploc bag along with the meat. Knead together and allow to sit in the refrigerator for at least an hour, preferably overnight, turning the bag occasionally.

After marinating, the meat can be grilled, but we always fry it in a large cast iron skillet because our grill is a little crummy and doesn't get hot enough. Heat the pan on medium-high or high heat with a couple of tablespoons of olive oil. First stir-fry the yellow onion for one or two minutes. Then add the meat and all of the marinade and fry for 6-8 minutes, turning every now and then to brown the meat but do not overcook! The meat can be a little pink in the middle. The key to tender Pulgogi is to cook on hot heat very fast. Add the green onion during the last minute of cooking and then remove from the heat. Sprinkle toasted sesame seeds on top.

Pulgogi can either be served on top of sticky rice (we use brown) or as lettuce wraps. For lettuce wraps, place some meat and onions in the center of a lettuce leaf along with a bit of rice and a dab of hot pepper paste. Wrap up the leaf and eat.