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Bulgogi Flatiron

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Legume
Legume Posts: 14,607
in EggHead Forum
first flatiron, I'm in love.

marinated all day in this 


Prepped some onion bombs with butter, beef better than bouillon, bulgogi marinade and some Adams Asian seasoning.

I cooked the flatiron at 400, flipping every few minutes, pulled it at 130ish on the thick end.







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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 30,943
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    Looks great man!  Where did you find that marinade?

    i love me some Korean beef.  There is a real authentic Korean market/restaurant here in ABQ that is fantastic.  I will miss it when we head back to NC.
    "I've made a note never to piss you two off." - Stike
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  • nolaegghead
    nolaegghead Posts: 42,102
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    I second JIC's comment...Korean food is up near the top of my list.  Hey, they're the Asian kings of BBQ.   Looks good and nice job.
    ______________________________________________
    I love lamp..
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  • stemc33
    stemc33 Posts: 3,567
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    Bulgogi was my favorite during my brief visit to Korea. Most of the guys I was with stuck to kimchi because they weren't sure if they were getting beef. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • johnmitchell
    johnmitchell Posts: 6,569
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    Interesting..Looks like a great looking meal.. I need to get more adventurous with my cooks..Great pics as well.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • DMW
    DMW Posts: 13,832
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    That looks perfect. Flat iron is a great cut for that style of cooking. 
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • johnmitchell
    johnmitchell Posts: 6,569
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    johnmitchell said:
    Interesting..Looks like a great looking meal.. I need to get more adventurous with my cooks..Great pics as well.
    Came back to your post after saying I need to get more adventurous..Well nothing like the present...Heading out to get all these ingredients..This will work great for today..Thanks..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • TTC
    TTC Posts: 1,035
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    Yum 
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • pgprescott
    pgprescott Posts: 14,544
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    Nice twist on the flatiron. The whole meal looks and sounds delicious. 
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  • Legume
    Legume Posts: 14,607
    edited May 2015
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    @JohnInCarolina I found that at World Market.  Apparently the number 1 BBQ sauce in Korea from 2003 to 2013, not sure what happened after that, there may be a new sheriff in town.  According to the governor here, it is all about the sauce, number 1 most important thing. Apparently they also have Nielsen ratings for BBQ sauce in Korea, I'm not sure how that works, if they have people's grills or forks wired up.

    Thanks for the comments everyone. It disappeared pretty quickly.  I'll be buying more flatirons for the freezer, it reminded me of a flank steak without the ropey texture.


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  • JohnInCarolina
    JohnInCarolina Posts: 30,943
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    @Legume - thanks.  I'll have to see if I can find it.  I'll be really curious about the flavor, which is not so easy to obtain from scratch.  You can get close, but once you've had the authentic stuff, well...
    "I've made a note never to piss you two off." - Stike
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  • johnmitchell
    johnmitchell Posts: 6,569
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    Just got back with all the ingredients...
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Legume
    Legume Posts: 14,607
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    Nice @johnmitchell !
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  • Northarrow
    Northarrow Posts: 103
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    Nice computer work area @johnmitchell.
    Kennebunk, Maine
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  • MunchkinRedux
    MunchkinRedux Posts: 35
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    My Korean friend once gave me his wife's recipe for the Bulgogi marinade:

    1/4 c. soy sauce
    2 T. brown sugar
    1 T. chopped garlic
    1/4 c. water
    3-4 spring onions, chopped
    1 small onion, minced
    1/4 Asian pear, chopped and smashed (sub:  1/4 kiwi, smashed)
    1 t. honey
    Freshly ground black pepper
    Marinade the beef 3-12 hours.   Cook, rest, slice.   When I was in Korea we ate it wrapped in lettuce leaves.

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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    As an engineer, I think this looks marvelous. 
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  • Zmokin
    Zmokin Posts: 1,938
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    stemc33 said:
    Bulgogi was my favorite during my brief visit to Korea. Most of the guys I was with stuck to kimchi because they weren't sure if they were getting beef. 
      I spent a year in Korea in the USAF, you actually had to request dog if you wanted the delicacy, so your friends fears were unwarranted.  Fell in love with Korean cuisine dining downtown as often as I could afford.  got lucky and went back 8 more times on business trips about 15 years later for a project I was an engineer on.  Bulgogi and Kimchi are great, but there is so much more to enjoy as well.  Spicy Dried squid is a great alternative to beef jerky.  I sure do miss the yakimandu I used to get late at night catching the drunk bus back to the barracks.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • Wolfpack
    Wolfpack Posts: 3,551
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    Got to give this one a try- 

    http://eggheadforum.com/discussion/1158304/vis-korean-kalbi-recipe
    Greensboro, NC
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  • stemc33
    stemc33 Posts: 3,567
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    Zmokin said:
    stemc33 said:
    Bulgogi was my favorite during my brief visit to Korea. Most of the guys I was with stuck to kimchi because they weren't sure if they were getting beef. 
      I spent a year in Korea in the USAF, you actually had to request dog if you wanted the delicacy, so your friends fears were unwarranted.  Fell in love with Korean cuisine dining downtown as often as I could afford.  got lucky and went back 8 more times on business trips about 15 years later for a project I was an engineer on.  Bulgogi and Kimchi are great, but there is so much more to enjoy as well.  Spicy Dried squid is a great alternative to beef jerky.  I sure do miss the yakimandu I used to get late at night catching the drunk bus back to the barracks.
    I was there for Team Spirit in 1988 before I went Active Duty Army. Wasn't a fan of the squid, but yes the yakimandu was great. I was only there for about 3.5 weeks and was too young to fully appreciate the experience (except for the taxi rides). Those were better than rides at a theme park. Lol. The military afforded me great opportunities. I only wish I would of made more of them. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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