What is the difference between the Korean dishes Kalbi and Bulgogi? One friend told me that the marinade used is the same but the cut of beef used is what distinguishes one from the other. Apparently, Kalbi usually means short ribs while Bulgogi uses thinly sliced beef. Well, I am calling this Korean Barbecue Beef. I used a cut of beef that is a little bit on the chewy side (untrimmed tri-tip) which I cut into 1 inch slices. I soaked the beef slices in spicy soy sesame marinade for 2 days. Today I took out one cut and sliced it thinly before quickly cooking it in a non-stick pan.You can call it whatever you want. I’ll just call it delicious! Especially when served with steamed rice or salad.
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/3 cup chopped onion chives or spring onions
- 2 tbs sugar
- 2 tbs minced garlic
- 2 tbs minced ginger
- 2 tbs sesame oil
- 2 tsp sriracha sauce or chili sauce
- 1 – 2 lbs beef, skirt steak or tri-tip
- Mix all marinade ingredients in a bowl. Reserve 1/3 of the marinade for sauce. Set aside.
- Slice beef into 1-inch thick slices or 1/4 inch thin slices (your choice). Pour marinade over and let sit overnight in the refrigerator.
- Preheat broiler or grill. Broil or grill beef, 2 – 3 minutes on each side (if grilling 1-inch thick slices). Let stand for 5 minutes before slicing into 1/4 inch slices. If using 1/4 thick slices, broil, grill or pan fry quickly.
- Serve warm sprinkled with toasted sesame seeds as garnish.
Note: I used bigger slices which I thinly sliced before quickly cooking in a non-stick pan.