"Chuckwagon Cookie's Bulgogi"....
So named, because my best friend is also a foodie, and every now and then we get together to drink many beers and cook. Any recipes we make
are always Chuckwagon Cookie's XXXXXX!
We both did some research on bulgogi recipes, did a little marinade taste testing, and this is the recipe we decided was a really good combination of many.
Truly authentic recipes use an Asian pear, because it is a natural meat tenderizer. We tried it with and without and didn't see much of a difference, so we went without.
Traditionally, ribeye steak is used, but you can use any equivalent cut.. ribeye is pretty fatty...
1 ½-2 LB Ribeye, sliced very thinly. (best to do when slightly frozen)
3 TBSP Sesame Oil
½ Cup Soy Sauce
1 bunch Green Onions, chopped
2 TBSP Honey
1 TBSP Brown Sugar
2 TBSP Garlic, Chopped
1 Tsp Fresh Ginger, Minced
2 TBSP Sake (friend uses Maker's Mark whisky, also good)
½ tsp Black Pepper
½ TBSP Red Pepper Flakes (more for fiery bulgogi!)
1 TBSP Toasted Sesame Seeds
Mix all of the above quite well. You need to get that honey incorporated! Add your steak, and mix it into the marinade.
Marinate for at least 30 minutes... we recommend 4 hours to overnight.
Remove from marinade and drain slightly.
Grill on very hot fire. If not available, you can stir fry in small batches.
(It will make a mess of your grill, but so what!)
Traditional serving method.... place some fried rice on lettuce leaf. Add
Bulgogi meat. If desired, add dipping sauce, roll up and enjoy!
DIPPING SAUCE
* 3 tablespoons salad oil
* 2 clove garlic, minced
* 2 teaspoons toasted sesame seeds
* 2 teaspoons scallion, minced
* 1 teaspoon Tabasco (more or less as desired)
( I prefer Frank's Red Hot Sauce)
* salt and pepper to taste
Note: My picture above has stirfried bulgogi, not grilled. Ran out of gas, and the aforementioned beers meant no driving to get more!
Deelady.. I am willing to bet that doing it in a crockpot with a roast would be just fine. I might shred the meat, mix back into the juices,
then put it in a flat dish and under the broiler for a while, to crisp it up some.... kinda like Carnitas!