Edit ModuleShow Tags

FreshTartSteph Recipe: Korean Bulgogi (Grilled Steak)


Published:

Stephanie Meyer

Behold one of my first successful big dinner party entrees. How the heck I stumbled upon a recipe for Korean bulgogi at that stage of my life, decidedly pre-Internet, is beyond me but hey! My boyfriend and I were house-sitting for my parents, playing grown-ups in my family’s familiar kitchen, made new because it was ours for a few days. I was itching to host a proper dinner party.

We invited several other young couples out to the suburbs for an eclectic (!) menu of cocktails on the deck, hot crab dip with crackers, Korean bulgogi with rice, and peach crisp with ice cream for dessert. We set the dining room table with my stepmom’s lovely crystal and silver, drank my dad’s wine, cranked the (heavenly) central air conditioning, and had a complete blast. It was exactly the party I’d hoped to throw.

Back then I served the bulgogi with rice and that’s still a perfect accompaniment. Roll the two into lettuce leaves, if you like, or go bigger and serve as part of a bowl of bibimbap, with raw and sauteed vegetables, a soft-cooked egg, sesame oil, and chile paste. Or, go non-traditional and build your dream sandwich, piling warm slices of bulgogi high on a crusty French roll, crowning it with spicy, sloppy kimchi. Or pickles! Or both!

Korean Bulgogi

Serves 6-8

2 lbs. ribeye or sirloin steaks
6 scallions, sliced thin, divided
4 cloves garlic, minced
1 Tbsp. minced ginger
1/4 c. soy sauce or tamari (gluten-free)
2 Tbsp. granulated sugar
1 Tbsp. toasted sesame seeds (more for garnish, if you like)
1 Tbsp. toasted sesame oil
2 tsp. rice wine vinegar (optional)
generous grinding of black pepper
hot rice to serve

Score steak deeply, just short of through to the other side, in a 1-inch criss-cross diamond pattern. Flip steaks over and repeat on second side. Lay steaks flat in a large glass baking dish and set aside.

In a small bowl, stir together 4 Tbsp. of the scallions and the remaining ingredients. Pour half of the marinade over the  steaks, turn the steaks over, and top with remaining marinade. Use your fingers to evenly distribute the scallions, garlic, and ginger, pushing the seasonings into the scores in the steak. Cover pan with plastic wrap and refrigerate for one hour.

Prepare a hot grill or preheat broiler.

Grill or broil steaks until medium-rare, about 4 minutes per side (add time for thicker steaks). Transfer to a cutting board and let steaks rest for 5 minutes.

Using a sharp knife, slice steaks very thinly against the grain. Garnish the sliced steaks with remaining scallions and serve immediately with hot rice.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

3 Drinks to Give Winter the Kiss-Off

West Seventh in St. Paul is bursting with drink options to usher in spring (which is just around the corner, right?)

Minnesota-Grown Greens Now Available Year Round

New locally and sustainably produced Revol Greens makes eating clean and green throughout the year even easier

What to Buy for the Perfect Minnesota Home Bar

From vodka, gin, bourbon, rum, and beyond: Minnesota spirit-makers recommend the best home-bar companions

Quick Moroccan Chicken over Couscous Recipe

Enjoy the exotic flavors of a long-simmered tagine in this easy version that’s quick enough for a weeknight

No-Fail Caramel Corn Recipe

Celebrate National Caramel Corn Day with this sweet crunchy treat—no special equipment needed with this easy recipe

Best Restaurant Bargains Before A Target Field Minnesota Twins Game

They're offering baseball specials, but do you know where to go? Check out these good deals on food before Twins games.

3 Things to Eat This Week: April 4-8

Tropical cake, drinkable flowers, and some mouth-searing spice

Edina Bistro Celebrates National Peanut Butter & Jelly Day

Pinstripes offers a sophisticated twist on the childhood favorite with a five-course meal for two in honor of PB&J Day (April 2)

Croque Madame Recipe

Add a French accent to your brunch for a satisfying midday meal—plus more ideas to make the most of leftover holiday ham
Edit ModuleShow Tags
Edit ModuleShow Tags