What is the difference between the Korean dishes Kalbi and Bulgogi? One friend told me that the marinade used is the same but the cut of beef used is what distinguishes one from the other. Apparently, Kalbi usually means short ribs while Bulgogi uses thinly sliced beef. Well, I am calling this Korean Barbecue Beef. I used a cut of beef that is a little bit on the chewy side (untrimmed tri-tip) which I cut into 1 inch slices. I soaked the beef slices in spicy soy sesame marinade for 2 days. Today I took out one cut and sliced it thinly before quickly cooking it in a non-stick pan.You can call it whatever you want. I’ll just call it delicious! Especially when served with steamed rice or salad.
1 lb. sirloin, cut into thin strips (1/16 of an inch…or as close as you can get it)
1 TBSP brown sugar
3 TBSP soy sauce
1 TBSP mirin (rice wine)
1 inch piece of ginger, minced
3 garlic cloves, minced
2 tsp. sesame oil, divided
Lettuce leaves
Jasmine Rice
Directions:
Place the beef in the freezer for about an hour before you want to use it. This will allow you to cut the meat thinly.
In a ziploc bag, combine the meat through 1 tsp. sesame oil, and marinate in the fridge for an hour.
Heat remaining teaspoon of sesame oil in a nonstick skillet over medium high heat. Remove meat from marinade, discard marinade, and add meat to the skillet and saute until done.
Take a lettuce leaf, add some rice, then add the meat and enjoy!
Korean Cucumber Salad Ingredients:
3 1/2 c. English cucumber, sliced thin
1/4 tsp. salt
2 TBSP green onions
1 TBSP rice wine vinegar
1 tsp. sugar
1/2 tsp. crushed red pepper
1/2 tsp. sesame oil
Directions:
Combine all ingredients and mix. Serve chilled.
Tastes excellent on the side or even add it on top of the Korean Beef BBQ—great flavor addition!
Source: Rachel
No comments:
Post a Comment