I really love bulgogi, this stuff is GREAT. It is basically the main beef staples of Korea. Always done it on the gasser or in a electric skillet, but decided to try it on the egg... WOW! The beef was juicy and the marinade caramelized perfectly!!! :woohoo:
Marinated for 24 hours in the fridge, egged direct on a raised grid in a "grill wok".
Had the egg preheated to 550, it dropped a little when the cold meat went in, but came right back up:
Opened the lid every 5 minutes or so to stir it around:
Plated up with some homemade fried rice :evil: :