Monday, August 4, 2014

Bulgogi Marinade + The Latest Meal Plan

Is it weird to post a recipe without photos of the finished dish?  I was sitting in front of my cleaned off plate and went, oh shit, I forgot to take pictures!!!

I've been making this marinade for as long as I can remember.  It originally came out of our newspaper.
It's sooooo good on flanken-style short ribs, but they're pretty spendy, so sometimes I'll use it to marinate a less expensive cut of meat.  Sirloin, flank steak, tri-tip, whatever.  It's all yummy.

We almost always have it with white rice and either a veggie or an Asian-style salad or slaw.
And lots of Sriracha.
So, so delicious.

Here's the recipe with my notes:

Bulgogi (Fired Beef)

2 pounds Korean-style short ribs or 1 1/2 pounds beef sirloin or other beef cut
1/2 C soy sauce
3 Tbsp granulated sugar
3 Tbsp grated Asian pear, grated Fuji, or other sweet apple
2 green onions, thinly sliced
2 cloves garlic, grated
4 Tbsp sesame seeds, toasted (you can buy them already toasted)
4 Tbsp sesame oil
1 Tbsp ground black pepper

If using beef sirloin, slice diagonally across the grain into long thin strips about 1/4 inch thick.  (This is easiest if you stick the meat in the freezer for a bit.)  Set aside.

Combine soy sauce, sugar, apple, green onions, garlic, sesame seeds, sesame oil and black pepper; mix well.  Transfer to a large ziplock bag and add the meat.  Seal and toss the bag lightly back and forth to coat the meat.  Refrigerate several hours or overnight.

Prepare grill.  Remove meat from refrigerator. Thread beef slices, if using, lengthwise onto skewers, putting 2 to 3 pieces per skewer.  Transfer remaining marinade to bowl.

Cook the skewers over medium-high heat.  Grill, basting beef with reserved marinade and turning frequently to prevent burning, until medium-rare, 3 to 4 minutes.  

To cook short ribs, grill 2 to 3 minutes per side until brown and crispy on all sides.

You can eat the skewered meat as-is with your side dishes, or make lettuce wraps with it.  Delicious.
As for the ribs, they just may change your life.

Here's what we'll be eating over the next week or so:

*  Chorizo Burgers with Spicy Ranch, Cotija and Avocado, Oven Fries, and Fruit
*  Chorizo (leftover cooked meat from the burgers), Cotija & Avocado Quesadillas and Fruit
*  Grilled Beer Can Chicken, Potatoes, and Green Beans
*  Grilled New York Steak, Garlic Roasted Chickpea Salad with Feta & Mint, Tomato, Basil, & Feta Stuffed Portobello Mushrooms, Crispy Fried Japanese Eggplant (from the garden!), and Bread
*  Lemongrass Pork, Eggplant and Mushrooms in Garlic Sauce (from the garden again!), and White Rice
*  Banh Mi Sammies (using leftover Lemongrass Pork) with Pickled Carrots & Daikon and Fruit
*  Grilled Chicken Salads and Bread
*  Cheese Steak Sammies, Chips, and Fruit

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