Beef Bulgogi

This recipe comes from Eiko Vojkovich at Skagit River Ranch, where I buy my meat when I am in Seattle. It is a version of a Korean dish: thinly sliced beef marinated in a sauce of soy, sesame, and garlic. This dish was one of my favorite discoveries during my week of meats. I like it with freshly steamed rice and wrapped up in a lettuce leaf.

Serves 2-3

1/4 cup soy sauce

2 tbs toasted sesame oil

1 tbs salt

3 tbs sugar or honey

1 bunch green onions, chopped

6 cloves of garlic, chopped

2 tbs Mirin (Japanese cooking wine) or sherry

2 tbs red pepper flakes (optional)

1 lb thinly sliced steak (“stirfry style”)

1 tbs peanut or vegetable oil

In a medium bowl, mix the soy sauce, sesame oil, sugar, salt, green onions, garlic, wine, and red pepper flakes. Add the beef to marinate. Marinate 1-3 hours.

(original recipe says you can marinate overnight, but this leads to slightly chewy meat; 3 hours is ideal I think).

In a large pan or wok, stiryfry the meat in the peanut oil over medium high heat until nicely browned. Be careful not to overcook—a minute or two on each side should be fine. You might want to cook the beef in batches.

Serve with lettuce and freshly steamed rice.