Darn good Bulgogi

[Constance]

I have a LOT of catching up to do. I've never even heard of bulgogi! It sure sounds delicious, though.
What cut of beef do you use?

[candelbc]

I think you would probably find more flavor infusion if you sliced it and then marinated it. I tend to pre-freeze my steak for about an hour so it is easier to slice thin. Then I marinade for several hours.

I love Bulgoki though. I am thinking about adding it to this weeks menu since this post has me hungry for it..

-Brad

[Avlynn]

I started with round steak but i have upgraded to sirloin steak. When i am feeling crazy I go in for the strip! Oh oh oh yum. For the pork i ask my butcher to slice up some pork loin roast for me.

I tried the freeze meat thing. it works well. I guess i just like the idea of a whole big steak.


Av

[Avlynn]

Must go to store. Must buy meat.

Av

[candelbc]

I always use a lean Sirloin Steak for my Bulgoki. I believe it really comes down to personal preference. I have my butcher cut me a 1.5-2 inch sirloin for the thickness I like..

[GrillingFool]

I like sirloin or rib eye too, because I grill the meat.
Pretty much any cut of meat that you would use
for stir fry will work.
Definitely freeze the meat first, then let partially thaw
to cut really thin. Makes it much easier.
Wanna guess what I am having for dinner? Yup.
Update:
Napa cabbage is excellent to make the ssams.

[candelbc]

I grill mine as well. I find that a little flame kissed goodness makes it even better. As it usually does..

At the restaurant we pan fried the meat in its marinade until it was fully cooked. Then we put it over the grill until it got a little flame...

Next time I make this dish I am definitely going to try just a little bit of cabbage. Good suggestion!

[GrillingFool]

Definitely try the cabbae wrap. The cold crisp clean taste of the cabbage,
be it red or napa, really compliments the sweet tangy smoothness of the meat!

There is a dipping sauce that is great for the cabbage wraps too!

DIPPING SAUCE
* 3 tablespoons salad oil
* 2 clove garlic, minced
* 2 teaspoons toasted sesame seeds
* 2 teaspoons scallion, minced
* 1 teaspoon Tabasco (more or less as desired)
* salt and pepper to taste

Gonna try the bulgogi as a jerky sometime soon, too! :)