Bulgogi Recipe

For the second consecutive year, Festivus attendees have made my bulgogi the top prize in the "can I have that recipe?" sweepstakes, so I thought I'd post my recipe here. Enjoy.

1 - large flank steak, sliced thinly across the grain
1 - cup low sodium soy sauce
1/4 - cup worcestershire sauce
1 - T rice wine vinegar
1 - T good dijon mustard
1 - T dry mustard
1 - T ground paprika
2 - T freshly ground black pepper
1 - T Asian chile paste
1 - T hot sesame oil
1/4 cup light brown sugar
1/2 cup chopped green onion
10 - cloves garlic, chopped
4 - serrano peppers, minced

Slice the flank steak thinly across the grain - make it as thin as you can (cutting the meat while it's partially frozen helps). Sprinkle the brown sugar over the sliced meat and let it stand while you make the marinade.

Combine the sesame oil, garlic, chile paste, black pepper, dry mustard, dijon mustard, worcestershire sauce, soy sauce, and rice wine vinegar in a glass bowl and whisk until well blended. Set aside.

Seed the serrano peppers by slicing them in half lengthwise and use the tip of a spoon to scoop out the seeds and membrane of the peppers. Chop the peppers and green onion and place inside a large plastic freezer bag. Add the steak and brown sugar mixture to the bag, mixing them together inside the bag by squeezing or shaking. When mixed, pour in the marinade and mix some more until all the ingredients are combined. Squeeze out the extra air and seal the bag well, and put it in the refrigerator (inside a bowl in case it leaks). Let it marinate at least overnight, but 24 hours is best.

To cook, put your grill on med-high heat, and use tongs to pull the meat from the bag and toss it on the grill, turning rapidly and cooking very briefly, lest the meat get dry and tough. Since it's sliced thinly, it doesn't take long. It's better if you do it in small batches.

Serve with kimchi and rice, or your favorite Asian sides. Leftovers (if there are any) make great Asian subs or salads, and you can even use the marinade to make excellent bulgogi burgers.

Feel free to pass along to family and friends, and thanks for spending a wonderful evening of good food, scintillating conversation, and excellent airing of grievances. We're lucky to have such great friends.