Bulgogi, beef barbecue, is one of the most popular Korean dishes. Serve over rice and lettuce for a complete meal.
1 pound top sirloin steak, trimmed
1 tablespoon brown sugar
3 tablespoons low-sodium soy sauce
1 tablespoon mirin (sweet rice wine)
1 teaspoon minced peeled fresh ginger
1 teaspoon dark sesame oil
3 garlic cloves, minced
How to Make It
Wrap beef in plastic wrap; freeze 1 hour or until firm. Remove plastic wrap; cut beef diagonally across grain into 1/16-inch-thick slices.
Combine beef, sugar, and next 5 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
Place a wire grilling basket on grill rack. Remove beef from bag; discard marinade. Place beef on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.
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Excellent flavor, easy to prepare and grills quickly. I served the beef over some Jasmine rice (I added some chopped green onion and cilantro to the rice). I will definitely add this recipe to my favorites list.
The flavor of the marinade was really delicious. Reserved a bit to serve with the cooked meat. Did not have time to marinate the meat for an hour as specified, but it still had terrific flavor. We also pan-fried, instead of grilled, the meat strips. Would be great with rice and boy choy or cabbage.
This recipe is phenomenal. I've made it several times already. If you let the beef marinate overnight it becomes even more tender and just melts in your mouth! To save time I just slice the beef without freezing it first. I have also sauted the beef in the marinade because the marinade tastes so good as sauce on the rice.