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Bulgogi (Korean BBQ Beef)
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R2Egg2Q
Posts: 2,136
I decided to give bulgogi a shot using a recipe from here: http://www.maangchi.com/recipe/bulgogi
Whipped up the marinade
Mixed in some thin sliced ribeye and let it marinate for about 75 minutes
Heated a perforated cooking grid on the Small and grilled up the bulgogi
Assembled some lettuce wraps using romaine hearts and chowed down.
I'll definitely make this again but will probably try some different cuts of beef and marinate it a little longer.
Whipped up the marinade
Mixed in some thin sliced ribeye and let it marinate for about 75 minutes
Heated a perforated cooking grid on the Small and grilled up the bulgogi
Assembled some lettuce wraps using romaine hearts and chowed down.
I'll definitely make this again but will probably try some different cuts of beef and marinate it a little longer.
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA
Bay Area, CA
Comments
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I like that
______________________________________________I love lamp.. -
How was the maangchi recipe? I haven't tried hers yet.
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That looks damn good as usual ! Any particular reason you used that grid resting on the rim like that?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Eggcelsior said:How was the maangchi recipe? I haven't tried hers yet.
We liked it but we haven't tried any other bulgogi recipes to compare it to. It did taste close to some I've had in restaurants.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
I've had a few at local places in the DC area but my Brother in law is Korean. His mom made us dinner back in December - HOLY CRAP.
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caliking said:That looks damn good as usual ! Any particular reason you used that grid resting on the rim like that?
Thanks! Yes, the reason is poor planning on my part. I had the Small ready to cook before I remembered the ribeye had a lot of small pieces that would fall through the stock grid. I saw the perforated grid and thought it'd work raised direct (which it did). In hindsight, I think my small CI grid with the flat side bars would have been fine. :-?XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Time for galbi!
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Galbi said:Time for galbi!
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asian pear... the key ingredient! Highly recommend a good maple syrup instead of sugar.
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Galbi is on my list of things to cook. This sounds oddly cannibalistic asking Galbi this question but do you have any galbi recipes you recommend?Galbi said:Time for galbi!
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
When we lived in Iowa City several years ago, there were enough Korean folks around that you could go to the meat counter at Fareway (small local grocery store chain) and ask for "galbi cut" or "bulgogi cut' for your meat and the teenager behind the counter knew exactly what you meant.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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