Ingredients
- 2 pounds sirloin, sliced across the grain on the diagonal bias
- 3 cloves garlic, minced
- 3 scallions, chopped
- 1 onion, chopped
- 1/3 cup soy sauce
- 2 tablespoons sesame oil
- 2 teaspoons honey
- Freshly ground black pepper
- 1/2 teaspoon sugar
- 1 tablespoon kochujang (Korean red pepper paste)
- 1/2 teaspoon sesame oil
- 1 head green leaf lettuce
Directions
With the back of a knife, pound each slice of beef lightly to tenderize it. In a bowl combine the remaining ingredients. The mixture should have thick consistency. Add the marinade to the meat and mix well with your hands, making sure each piece is coated. Cover with plastic and let sit for at least 1 hour.
Cook the beef in one layer on a tabletop hibachi. The meat should be well done, and the outside caramelized. In a bowl, combine sugar and kochujang. Pour sesame oil over the mixture. Serve the beef with green leaf lettuce and the kochujang mixture.
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By drugas03_12286306
Pine Beach, 70
on November 18, 2009
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I love beef bulgogi, as soon as I can I'm making this, I haven't had it since I was 16 years old!! Just to let other people know, the marinade ingredients stop before the sugar, the rest are for the sauce you serve it with and the lettuce. Also, try it with lettuce and sesame leaves, it's very good that way.
By sarahtirpak_6248468
hinesville, GA
on July 06, 2007
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This dish seems to be more traditional Korean then the "americanized" version. If the "americanized" verrsion is what you are looking for, this isnt it - but its good and easy.
By pstreadwell
Waldorf, MD
on November 01, 2006
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This recipe was easy to prepare and delicious. I intended to cook it on my hibachi outdoors but it was too dark so I cooked the meat in my nonstick grill pan. I included the sesame oil and the red pepper paste (I used Thai with the marinade by mistake but I think it turned out well.
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