It’s been over a week since I’ve done any international dishes and I’m quickly falling behind if I want to finish all 194 in 2014. I think after going gung-ho all of January, everyone needed a short break. I needed a break from sourcing and cooking recipes, and my family needed a break from all the “weird” food I’ve been serving lately. It’s not that they haven’t enjoyed what I’ve made. Honestly, I think they’re enjoying this project almost as much as I am. We all just missed the comfort of our standard go-to meals like homemade spaghetti, tacos, and spam casserole (yes, I said SPAM. Don’t knock it!).
So, when Nick asked what I was making tonight I simply answered, “beef.” Not Bulgogi, or Korean beef with rice, or anything that would scare him off. Simply beef. And guess what? He liked it. I spared him the lesson on the origins of this dish and what’s going on in Korea these days. I simply let him enjoy his beef.
Korean Beef BBQ (Bulgogi) Marinade:
1 C. soy sauce
1 6-oz. can pineapple juice or 1/2 C. wine
3 Tbsp. sugar
1 tsp. sesame oil
2 tsp. minced garlic
1 tsp. sesame seed
2 Tbsp. ground black pepper
1/2 tsp. ground ginger
1 tsp. red pepper flakes
2 lb. beef rump roast, sliced thinly
1 onion, sliced thinly
Combine all the marinade ingredients and pour over beef. Marinate for 6-8 hours or overnight. I used a George Foreman grill to do my beef, but you could sear it in a skillet or on a “real” grill as well. I served over brown sprouted rice with steamed broccoli.