RECIPE: Rec: Dok Suni's Bulgogi Marinade -- which I used on flank - yummy!

[miainmd]

I used flank instead of short ribs, didn't have kiwi, replaced rice wine with sherry, and marinated the meat in the fridge for 48 hours -- but it was essentially the same recipe and it was so yummy!!!

KOREAN BARBECUE BEEF, MARINADE 2

Kalbi

Editor's note: The recipe below is excerpted from restaurateur Jenny Kwak's book, Dok Suni: Recipes from My Mother's Korean Kitchen.

1 pound beef short ribs, cut for kalbi (see tips, below) (I used flank)

2 tablespoons brown sugar

2 tablespoons soy sauce

2 teaspoons sesame oil

2 teaspoons crushed garlic

1 tablespoon rice wine (sake) (I used sherry)

Pinch of black pepper

1/2 piece of fresh kiwi, juiced in a blender

(I didn't have kiwi -- so I didn't use it)

1. Distribute the sugar evenly on the beef short ribs by sprinkling it on each piece. Allow beef to sit for 10 minutes.

2. In a bowl, mix together soy sauce, sesame oil, garlic, sake, and black pepper. Put aside.

3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the sauce and mix. Allow the beef to marinate for 2 hours before barbecuing. (It was flank meat -- so I marinated for 48 hours before broiling in the oven).

 

[miainmd]

I meant Kalbi marinade. NT

 

[miainmd]

Dok Suni's Bulgogi Marinade -- reposted from Epi

Aha! Her bulgogi and kalbi marinades are the same! I've never made the dipping sauce.


KOREAN BARBECUE BEEF, MARINADE 1
Bulgogi
Editor's note: The recipe and introductory text below are excerpted from restaurateur Jenny Kwak's book, Dok Suni: Recipes from My Mother's Korean Kitchen.

As you will see when you are barbecuing this marinated beef, its smell will make your mouth water. Once you try Korean barbecue, it will become something you crave — even if you're not usually a beef eater.

Bulgogi is traditionally eaten with white rice and a variety of sides, usually spicy ones. Most important, serve it with fresh red leaf lettuce, thinly sliced raw garlic, and some spicy fresh peppers to make a ssam: holding the lettuce in your palm, make a wrap that envelops the barbecued beef, some rice, the dipping sauce, and, if desired, the vegetables. Feel free to experiment!


2 1/2 pounds rib eye beef, thinly sliced
2 tablepoons soy sauce
2 teaspoons sesame oil
2 teaspoons crushed garlic
2 tablespoons brown sugar
1 tablespoon rice wine (sake)
Pinch of black pepper
1/2 piece of fresh kiwi, juiced in a blender

Dipping Sauce:
1 tablespoon soybean paste
2 teaspoons crushed garlic
2 teaspoons red pepper sauce
1 teaspoon salad oil
2 tablespoons water





1. Trim the fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.

2. In a separate bowl, mix together the soy sauce, sesame oil, garlic, sake, and black pepper. Put aside.

3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn't require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook until browned, being careful not to overcook.

4. Last, to prepare dipping sauce, combine all sauce ingredients and cook over low heat for 15 to 20 minutes. Serve on the side.


Restaurateur Jenny Kwak shares her tips with Epicurious:
• Bulgogi and its sister dish kalbi are the staple barbecued beef dishes of Korean cuisine and use similar marinades; bulgogi is made from thin (1/8-inch) slices of rib eye that are eaten with rice and sauce in a lettuce-leaf package, while kalbi uses thicker slices of bone-in short rib.
• To make red pepper sauce for the dipping sauce: Combine 2 cups red pepper paste (also called "hot pepper" or "chile pepper paste," available jarred in Asian markets), 1/2 cup water, 1/2 cup vegetable oil, and 2 tablespoons crushed garlic and sauté over a medium flame for 20 minutes, stirring occasionally. Mix in 1 teaspoon toasted sesame seeds and store in refrigerator. Extra sauce can also be used to spice up vegetables or fish.

• For the most authentic flavors, use pure toasted (Asian) sesame oil for the marinade and medium-grain glutinous rice (like that used in Japanese cooking) for the ssam. These ingredients, as well as soybean paste (similar to miso but more strongly flavored), are available online at www.kgrocer.com. For the ssam, we suggest using the long, green chile peppers found at most Asian markets (jalapeños can be substituted in a pinch).

Serves 3 to 4
From Dok Suni: Recipes from My Mother's Korean Kitchen
Copyright © 1998 by the author
by Jenny Kwak and Liz Fried
Reprinted by permission of St. Martin's Press, LLC

 

[vicki-in-tucson]

Looks like this uses the shaved beef we were discussing earlier.

 

[ruthab]

This sounds very good, Mia! Did you marinate your flank steak before or...

after you sliced it?

 

[miainmd]

I marinated it before I sliced -- but I guess you could slice first, too. NT