Bul-Kogi (Grilled beef, Korean-style)

Name: Bul-Kogi (Grilled beef, Korean-style)
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 pound boneless shell steak or other wellmarbled, tender beef; 4 bamboo skewers; 3 tablespoons soy sauce; 2 tablespoons sugar; 3 tablespoons water; 1 tablespoons sesame oil; 2 teaspoons sesame seeds; 2 teaspoons red wine; Freshly ground pepper to taste; 1 teaspoon finely chopped garlic; 1 cup raw rice, preferably oval or mediumgrain rice, cooked

By Craig Claiborne

Published April 19, 1983

Total Time: 1 hour 15 minutes
Rating: 4(72)
Comments: Read comments

Featured in: KOREAN DISHES THAT HAUNT THE MEMORY

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:4 servings

1 pound boneless shell steak or other wellmarbled, tender beef
4 bamboo skewers
3 tablespoons soy sauce
2 tablespoons sugar
3 tablespoons water
1 tablespoons sesame oil
2 teaspoons sesame seeds
2 teaspoons red wine
Freshly ground pepper to taste
1 teaspoon finely chopped garlic
1 cup raw rice, preferably oval or mediumgrain rice, cooked

Ingredient Substitution Guide

Preparation

Step 1
Cut the meat into 12 thin slices. Place each slice on a flat surface and pound lightly.
Step 2
Soak the skewers in water to prevent burning.
Step 3
Combine all the remaining ingredients except the rice, and add the beef. Let stand 1 hour.
Step 4
Meanwhile, prepare heat for grilling or broiling the meat. Prepare a charcoal fire beneath a grill, or preheat the broiler.
Step 5
Drain the skewers. Thread three pieces of beef on each. Grill or broil the meat until cooked to the desired degree of doneness, turning once. Serve with rice.