Korean BBQ Beef
posted by virtual chef on Sep 9, 2009 | Appetizers |
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.
Ingredients:
For Marinade:
- 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
Directions:
- 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.
I love both bulgogi and kalbi. This looks delicious. I can just imagine it being in a sandwich or even in a taco. ;-D
Wow! it looks yummy. matagl ko na gustong i-try ang Korean Beef BBQ pero hanggang ngayon di ko pa rin ginagawa.hehe
Hello
I don’t know kalbi, but I have made bulgogi before and I agree with you: it’s simply DELICIOUS!!
that looks delightful. it must be very tender from 2 days of marinating. shall try it this weekend!
That’s some beautiful bulgogi there.
i’ve just bookmarked it and planned to make it this wkend.
thx for sharing!
Will replace with tender chicken instead. Cheers!
Informative post! That beef looks so tender and flavorful.
I have some beef short ribs in the freezer. I think I’m overdue to make this! yum!
jenn: oh yeah! tacos sounds lovely!!! at this point, i will even put it in a pandesal!! LOL
peachkins: hey…try na! i’ll taste-test for you!! LOL
Olive: there’s just something about the sesame oil…..yummmm!
penny: boy, was it tender! and delish!
Tamar: thank you!
lululu: hmmm…i’ll check how it went for you..enjoy!
sizzlechef: you have the best idea! i think i’ll try that next time. chicken sounds really good with this marinade…
Cookin’ canuck: thanks for stopping by.
alta: i’ll check on you…LOL..short ribs sounds yummy!
This looks amazing yet not too complex. My husband just loves anything Asian and I feel like this dish is one that I could tackle. I look forward to trying it this weekend.
Love the simplicity of the steamed white rice with the rich salty beef. Ok, I’m drooling now… thanks a lot! = )
Best,
Jessica
http://www.justchowbella.com
Wow, this looks amazing! I’ve been craving these flavors for a while so I may just have to break down and make it at home!
I’m going to have to try this. It looks wonderful and I think the toasted sesame seeds on top are just the right touch to add that nice nutty flavor to the other layers of flavor!.
That beef looks really tasty!
Looks absolutely delicious!
I’m going to try this recipe out on my grill. Very nice. And the photography is fantastic.