Bulgogi with the Choi’s

From the kitchen of: UM System Chancellor/President Mun and Suzanne Choi (Columbia, MO)

Bulgogi is a ubiquitous Korean beef dish which literally means "fire meat", from the traditional cooking method of grilling the meat on fire.  For home cooks, it is pan-fried.  It is quick and easy, kid-friendly, and delicious.  You can make it simple as in the given recipe or make it fancier like the way my mom makes it, with pureed kiwi in the marinade (for tenderizing)and sauteed carrots and shitake mushrooms. 

Bulgogi (Korean Marinated Beef)

Ingredients 

• 1 pound of thinly sliced ribeye or sirloin

• 1/4 cup of low-sodium soy sauce

• 1/3 cup of brown sugar or honey

• 1 cup of coke or diet coke (not very traditional but trust me) or 1 cup of water

• 2 tbsp of rice wine or white wine (optional)

• 1/2 onion sliced

• 1 stalk green onion sliced 

• 2 tsp garlic minced

• 2 tsp sesame oil

• 1 tsp black pepper

• 2 tsp sesame seeds (optional) for garnish

• 2 tsp sliced green onion (optional) for garnish

Instructions:

Make the marinade: In a large bowl, mix soy sauce, sugar, coke, or water.  Add onion, green onion, garlic, black pepper, and sesame oil.  Mix thoroughly until sugar is dissolved.  

Marinade the beef: Add sliced meat piece by piece to the bowl making sure the meat is immersed in the marinade.  Cover and refrigerate for at least 4 hours or overnight.  

Cook: Remove the meat from the marinade and shake off excess liquid.  Heat a large frying pan on high and pan-fry the meat until just cooked.  Don't cook all the meat at once since it will produce too much liquid.  You don't want to boil the meat.  

Serve: Garnish with sesame seeds and green onion.  Serve with hot rice and kimchi or a simple salad.