When we were in Denver for Thanksgiving I followed along with Ralph as he made his much loved bulgogi. I neglected to get a photo of him grilling it or the finished product. You can be sure it looked and tasted great though! Hope you enjoy!
- Thinly sliced ribeye
- 1 bunch green onions/scallions
- Golden brown sugar (or whatever you have on hand) - 1\2 cup per pound of meat
- Low sodium soy sauce - 1 cup per lb
- Pure sesame oil - one tablespoon per pound
- Minced garlic
- Black pepper
1. Start by chopping up the green onions, tops included.
2. You're going to add a heaping teaspoon of minced garlic for each pound of meat you are using.
3. Add 1/2 cup of brown sugar for each pound of meat.
8. Once you get the flavoring where you want it, you can set it aside until you need it or use it right away.
The secret to good bulgogi Ralph said is to just dip the meat, do not let is marinade. Just dip each piece and set aside until you are ready to cook it. As you dip don't hold it over the bowl until all of the excess drips off, you want that excess as it will create a bit of a sauce upon cooking.
It is best to best way to cook it is on the grill or a griddle, 15 seconds each side. However, if you are doing a large quantity, you can cook it in the oven at 375 degrees, in multiple layers, until desired doneness is achieved.
4. Now add 1 cup of low sodium soy sauce for each pound.
5. Add the pure sesame oil at the rate of 1 Tablespoon per pound.
6. Add black pepper to taste.
7. Now mix everything well. Taste the mixture and see if you can taste the different flavors. When Ralph did it, he didn't feel the garlic was standing out and it wasn't sweet enough so he added more brown sugar and more minced garlic.