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Bulgogi Flatiron
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Legume
Posts: 14,633
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.
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.
Comments
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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 -
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.. -
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 -
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.... -
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 -
johnmitchell said: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.... -
YumXL 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 -
Nice twist on the flatiron. The whole meal looks and sounds delicious.
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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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@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 -
Just got back with all the ingredients...Greensboro North Carolina
When in doubt Accelerate.... -
Nice @johnmitchell !
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My Korean friend once gave me his wife's recipe for the Bulgogi marinade:
Marinade the beef 3-12 hours. Cook, rest, slice. When I was in Korea we ate it wrapped in lettuce leaves.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
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As an engineer, I think this looks marvelous.
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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.
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 -
Greensboro, NC
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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.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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