This works great on a gas grill, no need to go out and buy a tabletop hibachi. It stinks up your house anyway.
Bulgogi
Servings: 4 servings
Category: Beef
Ethnic Style: Korean
Ingredients:
2 pounds sirloin, sliced across the grain on the diagonal bias
3 cloves garlic, minced
3 scallions, chopped
1 onion, chopped
1/3 cup soy sauce
2 tablespoons sesame oil
2 teaspoons honey
Freshly ground black pepper
1/2 teaspoon sugar
1 tablespoon kochujang (Korean red pepper paste)
1/2 teaspoon sesame oil
1 head green leaf lettuce
Instructions:
With the back of a knife, pound each slice of beef lightly to tenderize it. In a bowl combine the remaining ingredients. The mixture should have thick consistency. Add the marinade to the meat and mix well with your hands, making sure each piece is coated. Cover with plastic and let sit for at least 1 hour. Cook the beef in one layer on a tabletop hibachi. The meat should be well done, and the outside caramelized. In a bowl, combine sugar and kochujang. Pour sesame oil over the mixture. Serve the beef with green leaf lettuce and the kochujang mixture.
I never follow an exact recipe for this, so sub in what you like. Sub in whatever meat you like as well. I like to use boneless beef short ribs sometimes, i just add in a little more garlic and onion. You'll want to butterfly the rib and pound it really thin as well. Sometimes it's easier to freeze the meat and let it thaw a little and cut it into little strips. If you want to use chicken, I would just cut down a little bit on the soy sauce.
As far as kochujang goes, it's kinda hard to find, so a good substitute is to use a little light miso paste and mix it with a couple drops of sesame oil, sugar, sake and chili paste. It's really salty stuff though, so use the miso paste in moderation.
