Korean Grilled Meat (Bulgogi)
Main Dishes • Creole
Description
Bulgogi translates from Korean as 'fire meat' — originally, it referred to any marinated meat cooked over an open flame. Typically, beef, pork, or chicken is marinated in a mixture of soy sauce, sugar, sesame oil, and spices, but you can add anything you like to the marinade: onions, mushrooms, or even pears, as in our recipe. This is one of those cases where skipping the bread and meat combination is perfectly acceptable: bulgogi is enjoyed wrapped in a lettuce leaf.
Ingredients
- Veal Tenderloin 20 oz
- Asian Pear 1 piece
- Onion 1 head
- Ginger 0 oz
- Scallions 0 oz
- Soy Sauce 2 spoons
- Brown Sugar 2 spoons
- Sesame Oil 1 tablespoon
- Garlic 4 cloves
Step-by-Step Guide
Step 1
Peel the pear, remove the seeds, and cut it into large pieces.
Step 2
Also chop the onion.
Step 3
Blend the pear with the onion in a blender until smooth.
Step 4
Finely chop the ginger and garlic.
Step 5
Slice the green onions into rings.
Step 6
Mix the pear-onion puree, ginger, garlic, green onions, soy sauce, sugar, and sesame oil.
Step 7
Cut the meat into very thin, small pieces.
Step 8
Mix it well with the marinade, cover with plastic wrap, and refrigerate for at least 30 minutes. You can also leave it overnight.
Step 9
Sear the marinated meat on a grill or in a skillet with vegetable oil.
Step 10
It's best to eat it wrapped in a lettuce leaf.
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