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View Full Version : Bulgogi - Korean BBQ


caseydog
11-17-2011, 04:05 PM
I was not going to do the "Far East Feast" throwdown, because I know nothing about Asian cooking. But the it occurred to me that not knowing anything about Asian cooking was a perfect reason to do this. Cooking is an adventure!

So I started Googling for authentic Asian BBQ that sounded good to me. I finally found one that looked really tasty, and doable with what I could buy here in the Dallas burbs.

I decided on a Korean BBQ dish called bulgogi. It is basically beef, such as sirloin, sliced thin, marinated, and grilled hot and fast.

The marinade is made with soy sauce, sesame oil, rice wine, sugar, salt, pepper, yellow onion, green onion, garlic, sesame seeds, and sliced carrots.

http://www.bbq-brethren.com/forum/picture.php?albumid=516&pictureid=4458

You mix the thinly sliced sirloin with the marinade, and let marinate for at least a few hours, and as much as 12 hours. I mixed mine in the morning, and cooked this evening, so it got a good six hours.

http://www.bbq-brethren.com/forum/picture.php?albumid=516&pictureid=4459

Then, you take the meat out of the marinade, pat it with a towel to take some of the liquid off, and on to a hot grill it goes. I used the Smokey Joe with a fine mesh grate.

http://www.bbq-brethren.com/forum/picture.php?albumid=516&pictureid=4460

The finished product was really, really tasty. I definitely WILL be making this again. I didn't make any fancy sides, just some rice. I ate the meat and rice in lettuce wraps. I don't know how traditional that is, but I liked it.

Here is the money shot...

http://www.bbq-brethren.com/forum/picture.php?albumid=516&pictureid=4461

Tanks fol rooking. :becky:

CD

Check out all the great entries over in the Throwdown Sub-Forum!

Capozzoli
11-17-2011, 04:12 PM
That's beautiful!

One of my very favorite dishes. What are you cooking it on? Do you have a table top grill for cooking at the table?

I gotta ask though, what is with the giant jar of minced garlic? :tape:

caseydog
11-17-2011, 04:21 PM
That's beautiful!

One of my very favorite dishes. What are you cooking it on? Do you have a table top grill for cooking at the table?

I gotta ask though, what is with the giant jar of minced garlic? :tape:

I cooked on a Weber Smokey Joe on the patio. I did read where it is often cooked by the patrons at the table in restaurants. That seemed to be more of a restaurant thing, though. This was a home cook.

Last month, I needed a LOT of minced garlic for a Gumbo to feed 150 people, and I wasn't going to mince that much fresh garlic. I found this stuff at COSTCO. It comes from around Gilroy, CA., the garlic capital of the world. It was awesome, so I bought some to keep on hand.

I don't like most of the garlic I buy at the store -- even the fresh. I have no idea where it comes from. A lot of it is imported, and it is thick skinned and not very tasty.

I prefer cooking with really good canned goods to mediocre fresh stuff.

CD

deguerre
11-17-2011, 04:26 PM
Encore!
http://www.kdl.org/image_attachments/0001/4148/51md52cph6l.jpg?1243703914

One of the reasons I chose this particular image was the color. Just one clockwise 1/4 turn and you have Green bar, White bar, Red bar...:becky:

Not too shabby there on the Korean dish my Italian friend.

Ryan Chester
11-17-2011, 04:27 PM
:clap2::clap2::clap2:

deepsouth
11-17-2011, 04:48 PM
banGin.

Boshizzle
11-17-2011, 04:48 PM
I had some bulgogi just the other day. It was pretty good and yours looks great!

TIMMAY
11-17-2011, 05:01 PM
Looks great! I have been lazy as of lately. I cheat and buy the bottled sauce and jsut throw green and regular onions in it. Tastes okay, but not the same as the real deal.

*edit* Forgot to add, with that you really do not need all of the sides, just the meat and rice is still a winner for me. However, some not so old kimchi and pickled daikon (SP?) radish works too. Man, now I think I need to go downtown and get some of this and that for dinner. Sunday...

BBQ Nuts
11-17-2011, 05:24 PM
Nice job... looks tasty! I'm off to Hee Been a Korean restaurant in Alexandria, VA for some bulgogi tonight.

Capozzoli
11-17-2011, 05:29 PM
It looked like it was a small grill on a table top. We do ours out on the patio with a tabletop grill. Makes it loads of fun.

A lot of Korean households have tables with a place for a sunken grill. They have down draft exhaust systems. They use it for grilling at the table as well as hot pot.

If you really want to add that authentic korean taste add some Gochujang to your marinade. IT actually makes almost anything better.


I may have to hook up som Korean this weekend. To cold for the tabletop grill though.

KnucklHed BBQ
11-17-2011, 05:35 PM
Dynamite CD!!! Beautifully simple!

caseydog
11-17-2011, 05:42 PM
Looks great! I have been lazy as of lately. I cheat and buy the bottled sauce and jsut throw green and regular onions in it. Tastes okay, but not the same as the real deal.

*edit* Forgot to add, with that you really do not need all of the sides, just the meat and rice is still a winner for me. However, some not so old kimchi and pickled daikon (SP?) radish works too. Man, now I think I need to go downtown and get some of this and that for dinner. Sunday...

So, from the description, did I basically get it right?

CD

kennyd0118
11-17-2011, 06:17 PM
Looks very good.
I make this a lot. The fish sauce is a must.
I stopped using skewers a while back and grill it like you did.
This always goes fast when I have people over.


Korean Beef Skewers


1 (3 pound) beef tenderloin trimmed and sliced to 1/2-inch thickness
or flank steak (much more economical!!!)sliced thinly on the bias

1/4 cup hoisin sauce
1/4 cup ketchup
1/4 cup prepared barbecue sauce
1 tablespoons nam pla (fish sauce)
1/4 cup soy sauce
1 (2-inch) piece ginger, grated
1 tablespoon vegetable oil
1 tablespoon chopped scallion
1 tablespoon chopped cilantro leaves, plus more for garnish

Soak 6 in. bamboo skewers in water. This will keep them from burning
when you grill them later on.

Whisk the hoisin, ketchup, barbecue sauce, nam pla, soy sauce, ginger,
vegetable oil, scallions and cilantro together in a large bowl.
Add the beef and refrigerate at least 1 hour and not more than 3 hours
to let the flavors blend.

Remove from the refrigerator and thread one piece of beef onto a 6"
bamboo skewer.
Repeat with the remaining beef, grill on seasoned hot grill 1 – 2
minutes per side.
Set onto a decorative platter and garnish with chopped cilantro and
chopped scallion.

Phubar
11-18-2011, 05:05 AM
Phabulous CD!:cool:
Haven't ate Korean Phood alot...last thing I ate was Brother Spiffs' Kalbi Kui recently...good stuPh.

markdtn
11-18-2011, 06:08 AM
That looks delicious :thumb:

BBQ_MAFIA
11-18-2011, 06:46 AM
Looks really great.

Gore
11-18-2011, 06:46 AM
CD, that looks beautiful. We do this one a lot and it's always a hit.

OutlawSwine
11-18-2011, 08:03 AM
Looks fantastic. I've been looking for something a bit different lately. I'm gonna have to give this one a try.

Mister Bob
11-18-2011, 08:08 AM
Absolutely gorgeous! Great recipe, great execution and great pic! :thumb::thumb:

boogiesnap
11-18-2011, 08:27 AM
dayum that looks good!

the lettuce wrap is nice, i like eating it like that myself.

kydsid
11-18-2011, 10:06 AM
This is the meal that turned me onto Korean food years ago. Yours looks as good as any restaraunt I've been in before. Great work.

J_Don
11-18-2011, 10:29 AM
That looks mighty tasty to me and looks like a fairly simple cook too! I will definitely have to try that. I love oriental foods. Thanks for the post and pron. Did you have a recipe for the marinade to go by for the amounts or just experience and know how?

BBQ Bacon
11-18-2011, 11:13 AM
Nicely done. Can you express a plate up to Calgary?

caseydog
11-18-2011, 11:21 AM
That looks mighty tasty to me and looks like a fairly simple cook too! I will definitely have to try that. I love oriental foods. Thanks for the post and pron. Did you have a recipe for the marinade to go by for the amounts or just experience and know how?

I found a handful of recipes online that were similar, but not exactly the same. I had two of them on the counter when I mixed up the marinade.

I will have to look them up again the next time I want to make it, because the printed paper soaked up spills, so I threw them away.

This appears to be another "traditional" ethnic dish that everybody's grandma made a little differently.

CD

HB-BBQ
11-18-2011, 02:18 PM
Man that looks really good!

I have never tried making it from scratch myself but if you have a Korean market in your area most of them sell this meat freshly marinated. I have also tried a version that Trader Joe's sells which was ok but was no where near the real thing.

jcfontario
11-18-2011, 08:08 PM
Looks good.

What we would often do in restaurants when I was in Korea was to put it in lettuce leaves like a taco with slivered onions, carotts and other mystery Korean veggies. Yummy, especially when done with duck instead of beef.

You can also buy the bulgogi marinade in Asian grocery stores if you want to simplify preparations.

Gore
11-18-2011, 08:22 PM
This appears to be another "traditional" ethnic dish that everybody's grandma made a little differently.


But of course! That's true with every dish, and so much depends on personal preference. A couple things we do is cut our meat a little thinner (we chill the sirloin in the freezer for about half an hour to make slicing thinner easier). We also serve with sliced green onions and cilantro. I also use a hotter fire and cook faster, giving if some charred edges. It's all up to you and it's all good!

BlueHowler
11-18-2011, 09:38 PM
That looks mighty tasty to me and looks like a fairly simple cook too! I will definitely have to try that. I love oriental foods. Thanks for the post and pron. Did you have a recipe for the marinade to go by for the amounts or just experience and know how?

I tried to send you a private message about a Korean food site that I use for reference.

If you want the address to the site PM me.

caseydog
11-26-2011, 12:40 PM
Well, I gotta give this thread a bump, because I'm losing to one Aussie, and I'm farking tied with another Aussie in the Far East Throwdown, and time is running out.

Vote Early! Vote Often! Vote American! :becky:

I am Caseydog, and I approved this message.

CD

buccaneer
11-26-2011, 03:50 PM
Hah! That will only get you votes from the discriminatory!!:tsk:
Surely not the "American" way brother?:-P
Plus, you had a war with Korea, but you haven't gone up against the Thai's yet, surely that counts for something...
This message was blessed and endorsed by The Pope and The Dalai Lama.
No answer yet from Florence Nightingale or Mother Theresa...don't know why

steve6402
11-26-2011, 03:55 PM
Man I'm gonna get fat on the website and its almost bathing suit season:shock:

SmokinAussie
11-26-2011, 04:05 PM
Look CD!!!

http://i959.photobucket.com/albums/ae78/SmokinAussie/Throwdowns/Far%20East%20Feast/DSC_0179.jpg

BURNT RIBS WIN!!!!!:becky:

Cheers!

Bill

ozlites
11-26-2011, 04:36 PM
That looks good dude, I'm going to have to try that...Casey, If your ever on Inwood right next to Sonny Bryan's shack, there's a Korean BBQ taco place called Goghee To Go...Its near my work, great stuff, the BBQ beef burrito is off the chain!

buccaneer
11-26-2011, 06:28 PM
:heh::heh:@ cheeky SmokinAussie

Capozzoli
11-26-2011, 06:29 PM
Korean BBQ Tacos? Wow.

Check out this rig C-dog.

http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC02856.jpg

http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC02863.jpg

http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC02859.jpg

http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC02855.jpg

http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC02854.jpg

http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC02862.jpg

SmokinAussie
11-26-2011, 09:28 PM
That's very clever Cap!

I've got one of those things. It would go AWESOME with my WGA!

Cheers!

Bill

LuvDbbq
11-26-2011, 10:05 PM
Bul-Kogi is a favorite. Try adding some fresh grated ginger too. 1/8 - 1/4 tsp.

caseydog
11-26-2011, 10:53 PM
Look CD!!!

http://i959.photobucket.com/albums/ae78/SmokinAussie/Throwdowns/Far%20East%20Feast/DSC_0179.jpg

BURNT RIBS WIN!!!!!:becky:

Cheers!

Bill

Oh, it's on now. When you least expect it, expect it. :cool:

CD :evil:

Phrasty
11-27-2011, 01:57 AM
Awesome looking grub CD!! :clap:

Cheers