Classic Meals: Korean Bulgogi

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Until recently, I didn't have the guts to experiment with Asian cuisine. Big ingredient lists, unique spices, and alternative cooking techniques all seemed too complicated for my limited time in the kitchen. But then I tried Steamy Kitchen's Beef Pho, a Vietnamese noodle soup. It was flavorful and, despite the seeming long ingredient list, not too involved. Bolstered by my success, I made Pork Potstickers. Um, they were so very good, a little time consuming, but, happily they are meant to be made in big batches and frozen for future lazy dinner days. I've still got some in the freezer.

Recently, I paid a visit to Dickson's Farmstand, my absolute favorite butcher who locally sources their meats. I was just about to check out when I spied a cut of beef entitled Flanken. It was flat and narrow with little marrowed bones throughout and lots of fatty bits. The butcher said, "Oh that? Those are great for making Bulgogi." "I'll take eight," I immediately replied. I had no idea how I was going to make it, but Korean Bulgogi is one of my favorite meals to eat. Growing up, we use to frequent a Korean barbecue restaurant called Woo Lae Oak. At the time I most enjoyed being allowed to grill my own meal, but now I'm mad for the marinade's subtle flavors.

As soon as I got home, I went through every recipe I could find online and settled on Ming Tsai's recipe. If you have a food processor or even a blender, then this recipe is very very very easy. Just puree the ingredients, marinate the flankens overnight and broil under a high heat for about 10 minutes. Serve with rice and a salad and you've got something that might just rival the Bulgogi barbecue of my youth.

Korean Bulgogi
Adapted from Ming Tsai

(Flankens are just short ribs cut into very thin strips by the butcher. If you have a hard time getting your hands on them, try buying a Ribeye (as recommended by Hana below). Pop it in the freezer for about 30 minutes and then cut it against the grains as thinly as you can. Ming Tsai uses hanger steak.)

What You'll Need:
1 tbsp Ginger chopped
2 tbsp Garlic chopped
1/4 cup Rice Vinegar
1/4 cup Sugar
1/4 cup Soy Sauce
1tbsp Black Pepper ground
1 cup Canola Oil
1/4 cup Sesame Seed Oil
1 cup Scallions chopped
8 Flankens (or 2 pounds london broil)
2 bunches Scallions trimmed

Combine all of the ingredients - not including Flanken! - in a food processor. Process until smooth. Lay out the beef in a casserole dish and pour the marinade overtop. Flip the beef several times to make sure it's well coated. Cover and refrigerate over night.

The next evening, set the broiler on high and move the rack down to the second level. (PS - if you have a grill and like using it then this is your calling.) Scatter the scallions on a broiler pan and place a rack over top. Place the flanken on the rack and broil for five minutes on one side until the outside is a deep brown. Flip and broil for another five minutes. Enjoy!

Approximate Cost:
Groceries: $30
Cost per Meal: Expect 4 servings

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