Korean BBQ (Wagyu Bulgogi with zucchini pancakes)

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fun cook tonight. Did grill your own Korean bbq with a tabletop gas rig we bought just for
cooks like this. We don’t use it enough but it’s fun when we do. Used a wagyu flat iron steak I recently procured in a semi sketchy meat deal. 

Marinade (per 1lb) was 

5TBSP soy sauce
2.5  TBSP sugar
1/4 cup chopped green onion
2 TBSP toasted sesame seed
2 TBSP sesame oil

mix and marinade as long as you can up to 24 hours. 
 
the “dipping” sauce was one of the fun surprises of the night. It’s too thick to call a dipping sauce but it was freaking awesome. 

2 TBSP Korean soybean paste (we used yellow miso since we had some in the fridge- it worked fine)
1.5 TBSP gochujang (Korean chili paste)
1TBSP sesame oil
1 clove minced garlic
1 tsp toasted sesame seeds

this was killer! 

I’ll have to get the pancake and sauce recipe from janell but these were a huge hit. Basically a batter made of flour, club soda, corn starch, egg, onion, zucchini. It was  griddled like a pancake next to the meat.  So good. 

20stone

Duuuuude

milesvdustin

Hows that wagyu raw? 

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milesvdustin said:

Hows that wagyu raw? 

Haven’t had it yet but will. Im sure it will be good. 

caliking

Spectacular!

Grilling/frying at the table was an awesome touch.  

FrostyEgg

That marbling is unreal. I imagine it'd be amazing sliced thin or chopped into a tartare.  

YukonRon

This is Utopia.

Wolfpack

Korean bbq is one of my favorites

love the table top prep

JohnInCarolina

Killit_and_Grillit

bgebrent

Love it.

CPARKTX

Awesome. Very cool

dharley

That looks fantastic!!

Austin Egghead

WOW! and DaYum!! How did the class go at Faraday's/

Stubby

AWESOME!

northGAcock

You have delivered an absolute Gawjus meal right there. One of some awesome cooks on A Saturday night. No way to rank....just that yours is number 1 Gawjus. 


Now about the meat deal?

Legume

I quit.  Probably just going to make spaghetti sauce out of my flatiron now.

HendersonTRKing

That is off the charts. Seriously. We’re going to need new charts. 

abtaylor260

Oh my...

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Austin Egghead said:

WOW! and DaYum!! How did the class go at Faraday's/

They invited us back so I guess it went well. 

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FrostyEgg said:

That marbling is unreal. I imagine it'd be amazing sliced thin or chopped into a tartare.  

It would be for sure. It’s really good beef. Very buttery. I haven’t had it raw but I did a
rare steak with chimichurri last week that was room temp in the middle and it was excellent. Not a huge tatare guy but I don’t hate it. 

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Legume said:

I quit.  Probably just going to make spaghetti sauce out of my flatiron now.

This was actually really easy (and your idea anyway). The pancakes were way harder than the beef. Marinate/sear/eat. If you can’t do that I want my flat iron back.