Bulgogi

I think the year was 1979, a long time ago, when my Italian sister-in-law gave me this wonderful Korean recipe for Bulgogi.  We have been making it ever since and every time we still love it as much as the time before.  Doing some research, I find that there are many ways to marinate the beef and different ways to cook it.  We have always done it the same way and see no reason to change.

We served the Bulgogi along side with brown rice and stir-fried pea pods picked up at the farmer's market that morning.  You can make this as hot as you like.  It is the oriental marinade that makes it taste so good.

Bulgogi
from the Kitchen of Schnitzel and the Trout by way of Josette

2 pounds of steak -  always have used sirloin
1/4 cup soy sauce
1 Tablespoon vegetable oil
1 clove garlic, minced
1/2 teaspoon sesame seeds
2 chopped scallions
1/8 teaspoon black pepper

By putting the beef into the freezer for a short time, you will be able to get it frozen enough to make cutting, long, thin slices easier.  Slice the beef into long strips and as thin as possible.

Put the marinade into a zip-loc bag and add the beef strips.  Mix it all around by kneading the closed bag.  Refrigerate anywhere from 4 hours to overnight.  I think the longer the better and more tender.

Thread the beef strips onto skewer rods, keeping it tight, not too loose.  We have long rods and can usually fill 4 rods with this amount of meat.  Bamboo sticks will just not hold the weight of the meat. 

Place the skewers on the grill and turn as they cook, about 10 minutes or so.