Recipe: Bol-gol-gi
Korean food certainly does not get the attention Chinese, Thai, or Japanese food does. Why is that? It's just as tasty, and many of the dishes are easier to make. And given that their climate is about the same as Chicago's, Korea and Chicago must be sister cities.
Below is a recipe for bol-gol-gi (Korean bbq) my mom makes me whenever I come for a visit. B likes it even more than I do!
Ingredients
1 lb Sirloin tips sliced thinly (best to do this when meat is not all-the-way thawed; use a chefs knife dipped in hot water)
Marinade
- 1 tbsp sugar
- 2 minced scallions
- 1 tblspn sherry
- 2 cloves minced garlic
- 2 tblsn soy sauce
- black pepper
- 2 tbsp sesame oil
Preparation
- Mix all the ingredients of the marinade together.
- Cover sliced steak with marinade and marinate for a few hours.
- It's best if you cook it using a gas range with a grill plate over the burner. You can get them at any Korean store or specialty grill stores. (You can use a frying pan if you don't have a gas range..)
- Cook for a minute or two on each side. The thin slices of meat are very easy to burn.
- Serve with warm rice, kim-chi, and shigum chi namul (blanch a bunch of spinach for about 1 min, add 2 tblspn soy sauce, 1 tsp sherry, toasted sesame seeds)
Use the leftovers for some really tasty fried rice >>
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