Food and Wine Korean Grilled Beef
Tender beefiness steak marinated in a sweet Korean sauce makes this Bulgogi Sandwich annihilation simply ordinary.
Tim loves whatever kind of steak, thrown directly on the grill, maybe with a little salt and pepper and a proficient steak sauce for dipping. While I do savor a good steak every now and again, I'yard more than of the leftovers daughter.
Why leftovers? Because that ways steak sandwiches!
Growing up, my mom ever gave the rest of the family the choice servings for dinner, simply when we had leftover steak, we all knew that information technology was hers. I think that'southward one of the reasons I have such a fondness for steak sandwiches. At present that I'm developed enough to accept leftover steak in the business firm (if any gets past Tim's dinner plate), I get to be just like my mom and make up next-mean solar day steak sandwiches.
As we've been grilling up more steaks this year at Tim's request, memories of my mom'due south steak sandwiches have come flooding back.
What is Bulgogi?
Bulgogi (bul-become-gee) is a traditional Korean dish of thinly sliced, marinated and grilled beefiness. Literally translated "fire beefiness," the meat is typically cooked over an open flame, although pan sauteing has now become a common way to cook these minor, sparse pieces of meat.
Nosotros're using our charcoal grill to melt upwardly ours, giving it an added smoky season. And, really, as the marinade drips down and the meat sears, we do get a few flames to osculation our meat. And then, we have the burn matter going for u.s.a. too.
The Unique Bulgogi Marinade
Bulgogi always starts with a quality cut of beefiness, similar a sirloin or rib eye, nevertheless any good quality cutting of meat can be used, as long as information technology is sliced thin, across the grain. Certified Angus Beef® brand is what we always await for when purchasing beef. Only one out of iv Angus cattle meets the high standards of Certified Angus Beef® make, and their incredibly high quality standards are apparent in every tender seize with teeth.
And and then there is the marinade.
Soy sauce, sesame oil, and garlic are pureed with onions and ginger. Pretty standard and then far. But, then nosotros go an mix things upwardly by adding a pear. Yes, we're marinating our meat in pear puree.
The pear puree adds sweet to the marinade and acts as a meat tenderizer. Pears as meat tenderizer? That's what we thought, but plainly some pears, peculiarly the round, yellow Asian pears, contain an enzyme that tenderize meat (as do pineapples, kiwi, green apple tree, and papaya for that mater). If you can't detect Asian pears, Bosc will give a like season profile to the marinade, but won't requite y'all the same meat tenderizing issue. That's where skilful quality beefiness that has been sliced incredibly thin volition be even more crucial to getting the fall-apart tender texture to this barbecue.
Grilling Bulgogi
Thin slices can exist tricky to come past when working with raw meat. We found that freezing the meat for an hour or and so gave it only plenty compactness to assistance with the slicing. A sharp knife is also a must.
Since the meat is sliced and then thin, you volition need a grill pan or basket to go on your meet from falling through the grates.
Preheating your pan or handbasket is crucial to achieving the practiced sear we want on the meat and veggies. Since we are slicing everything so sparse, cooking time volition be fast. So, get everything prepped and set up to go.
Dinner volition exist ready in no fourth dimension!
Bulgogi (Korean Barbecued Beef) Sandwich
Tender beef steak marinated in a sweet Korean sauce makes this Bulgogi Sandwich anything but ordinary.
Yield: 4 (half dozen inch) hoagie sandwiches
Servings: 4 people
Calories: 535 kcal
- 1 lb good quality sirloin, ribeye, or brim steak
For the Marinade
- ane Asian pear (or Bosc pear), cored and coarsely chopped
- ane small sweet onion, peeled and coarsely chopped
- 4 garlic cloves or i tsp garlic powder
- i inch fresh ginger, , peeled and grated, or ½ tsp ground ginger
- ¼ c soy sauce
- 2 tsp chocolate-brown sugar (more than if your pears are not very sweet)
- two tsp sesame oil, canola oil, or peanut oil
- ¼ tsp basis black pepper
For the Veggies
- ½ medium sweet onion, peeled
- ½ big green pepper, cored
- ii large carrots
- ii tsp soy sauce
- 2 tsp sesame oil, canola oil, or peanut oil
- 2 garlic cloves, minced, or ½ tsp garlic pulverization
- 1 inch fresh ginger, grated, or ½ tsp basis ginger
Putting It Together
- 4 hoagie way rolls or a baguette, cutting into 6 inch sections
For the Meat
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Slice the steak equally thin as you lot tin can, against the grain. If y'all discover the slicing catchy freeze the meat for an hr or so and slice is while partially frozen. Place the thin steak slices into a Ziploc pocketbook.
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Place all marinade ingredients into the bowl of your nutrient processor. Process until a smoothen paste forms. Pour the paste over the meat in the handbag. Seal the bag and massage the marinade into the meat, making sure each slice is well coated. Allow the meat marinade at room temperature for i-2 hours.
For the Veggies
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Cut the onion into eighths and separate the layers. Cutting the dark-green pepper into long strips. Cut the carrots into rounds on an angle. Place all the chopped veggies into a big bowl.
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In a small basin mix together soy sauce, oil, minced garlic, and grated ginger. Cascade over the veggies and let marinade for at least 30 minutes.
The Primary Consequence
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Preheat your grill to a high heat, around 450-500F. (Yous should be able to agree your hand a few inches above the grill grates for only 2 seconds or so.) Place your grill basket over grates to let it pre-heat as well.
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Place the veggies into the grill basket and grill for 5-7 minutes, stirring once about halfway through. Transfer the aureate dark-brown veggies to a basin or serving platter.
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Place the meat slices into the grill basket. Grill for ii-3 minutes on the outset side. Flip the pieces and grill for ane-2 minutes on the 2d side. Transfer the cooked meat to your serving platter.
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Enjoy warm or cooled. To serve, layer the meat and veggies onto sliced hoagie rolls.
Serving: one g | Calories: 535 kcal | Carbohydrates: 53.7 g | Protein: 40.8 one thousand | Fat: 18.7 g | Saturated Fatty: 5.v g | Cholesterol: 67 mg | Sodium: 1096 mg | Fiber: 8.1 g | Saccharide: xiv.5 grand
Disclosure: This recipe was entered in the Certified Angus Beefiness® brand recipe competition. We were ambassadors for the 2015 Nutrient & Wine Conference and received a committee each time our disbelieve code was used to purchase a ticket. The contest is an equal opportunity for all attendees of the 2015 Food and Wine Conference, and we receive no reward for existence an administrator. Equally ever, all opinions are our own.
Sarah is ane of Curious Cuisiniere's founding duo. Her beloved for cultural cuisines was instilled early by her French Canadian Grandmother. Her feel in the kitchen and in recipe evolution comes from years working in professional person kitchens. She has traveled extensively and enjoys bringing the flavors of her travels dorsum to create like shooting fish in a barrel-to-brand recipes.
Source: https://www.curiouscuisiniere.com/korean-barbecued-beef-sandwich/
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