Korean bulgogi
4 persons | Shichirin, Beef | Meat | Main dish
Prep time
8 HR
8 HR
Cook time
30 MIN
30 MIN
Total time
8,5 HR
8,5 HR
Prep time
- Thinly slice the ribeye. Then grate the pear, garlic and ginger. In a medium bowl, mix the meat with the pear, soy sauce, brown sugar, sesame oil, garlic, ginger and Gochujang. Let the meat marinate in the fridge for at least 2 hours and preferably overnight.
- Once the meat is marinated, light a medium amount of Binchotan, fully open the sliders of the Shichirin and allow it to reach temperature. When the Shichirin is up to temperature place the Yakitori bars.
Preparation
- Skewer the meat on the BBQ skewers and grill for a few minutes per side until cooked through.
- Top the bulgogi (ribeye) with the toasted sesame seeds and serve with rice, lettuce and some chopped spring onion.
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Ingredients
- 500 gr Rib eye
- 1 small pear
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp sesame oil
- 3 garlic cloves
- 1 inch ginger
- 1 tbsp Gochujang (Korean red pepper paste)
- 2 tbsp vegetable oil
- 1 tsp toasted sesame seeds
