Korean BBQ

Korean Style Bulgogi

Tonight on the menu was Korean-Style Bulgogi with ginger dipping sauce, Sesame Rice Vermicelli and Spicy Pickled Vegetables. In Korea, bulgogi (bul-GOH-gee), or "fire meat" is one of Korea's most popular dishes.

Ingredients (simmer; whisk in)
1/4 cup brown sugar 1/4 cup rice vinegar
2 Tbsp soy sauce
2 Tbsp fresh ginger minced
1 Tbsp garlic minced
2 tsp toasted sesame oil
2 tsp sambal (asian hot sauce)
1 Tbsp water
1 tsp corn starch

Season and grill; garnish with;
3/4 lb. ribeye steak, cut into 1/4 thick strips
salt and pepper
sliced scallions
toasted sesame seeds

Simmer sugar, vinegar, soy sauce, ginger, garlic, sesame oil, and sambal together in small saucepan over high heat. Combine water and corn starch in a small bowl then whisk into sauce. Return mixture to boil and simmer 1 minute, remove from heat and set aside.

Season ribeye strips with salt and pepper; grill 2 minutes per side, then toss in dipping sauce. Arrange strips on plates and garnish with scallions and sesame seeds.

Sesame Rice Vermicelli
4 oz. dried rice vermicelli
2 Tbsp scallions, thinly sliced
1 Tbsp toasted sesame oil
1 Tbsp sesame seeds, toasted

Prepare vermicelli according to package and cool. Toss with remaining ingredients.

Spicy Pickled Vegetables
(I'll update this part later)