Maeun Bulgogi 매운 불고기 (Spicy Korean Barbecue Beef)

Maeun Bulgogi 매운 불고기 (Spicy Korean Barbecue Beef)

After being pleasantly surprised with the visit to K-Peppers (Korean fusion restaurant) in Middleton, I had to try and copy their delicious, spicy version of bulgogi (thinly sliced barbecue beef, or translated literally as “fire meat”). For those who don’t know what bulgogi is, it’s thinly sliced rib eye steak (or another prime cut of meat) that is marinated overnight with a main combination of soy sauce, sugar, garlic, ginger, Mirin, and sesame oil. How’s the taste you ask? Basically, it’s the most tender and juicy meat (from the long marination) that can only be described as sweet, savory, and full of rocking flavors. The sweetness is especially appealing to foreigners, who usually end up falling in love with this dish and other Korean BBQ variations (yah!). At most restaurants, you’ll usually find this grilled right in front of you on an iron cast griddle right smack in the middle of the table; however, it’s more than acceptable to cook it on the stove top. And like most Korean BBQ dishes, it is served with a variety of lettuce (red, green, and perilla leaves are my favorite), which is then wrapped with the cooked meat, ssamgjang (dipping sauce) and other namul banchan (vegetable side dishes). Oh, and I almost forgot to include how it turned out (sorry, I digress a lot). The family loved it with Sis giving a big thumbs up. As for me, nothing I cook really tastes that awesome (the downfalls of cooking) but I must say that it did closely mimic the spicy version at K-Peppers! ^^

This recipe contains , , , , steak (ribeye), sugar, soy sauce, oil (sesame), garlic (fresh), ginger (fresh), mirin, gochujang, gochugaru, onions, carrots, onions (green/spring), sesame seed

4 servings

Prep time: 25 min

Cook time: 15 min