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Bulgogi / Korean BBQ

Beanie-Bean
Beanie-Bean Posts: 3,092
edited November -0001 in EggHead Forum
Had a nice visit with Dad this morning, and after we were done making a run to Sam's, he passed me a bag of some beef he'd been marinating to cook some Korean BBQ, or Bulgogi.

Of course, as soon as I had everything cleaned out on the cookers, I started the fire for the beef. Here is the first batch (or what's left of it, anyway) I tested out:
IMG_9838.jpg

Here is the second batch going hard (375 direct)
IMG_9840.jpg

Finished product:
IMG_9843.jpg

Next time, I'll go with a bit more sesame oil when I try this one out, and I may try it indirect next time at a higher temp. The grease burning from the fat and drippings made for some incredible smoke that kind of masked the base tones of the dish. Oh well...another successful experiment, because it was lunch for us earlier.

Happy Egging!
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Comments

  • milesofsmiles
    milesofsmiles Posts: 1,377
    Your dad done good. I would love to chat w/ him about Korean food. Hang with him. Miles
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  • Angie2B
    Angie2B Posts: 543
    Two questions:
    What cut of meat did he use?
    What did he marinate it in?

    Looks really good!
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  • Clay Q
    Clay Q Posts: 4,486
    Oh that Korean beef looks great. Yeah, you can go indirect for the cook to control the amount of grease smoke but I would do a quick finish direct just to get a little crisping up of edges for authentic flavors. Nice to see your pic's and you got me thinkin of Korean beef tenderloin for next week.
    Enjoy the weekend, :P
    Worlds largest leprechaun; Clay
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    Just got off the phone, and was a bit surprised to hear how he did it:

    slightly frozen Angus Chuck Roast, sliced against the grain
    soy sauce
    sesame oil
    fresh ground ginger
    small splash of vinegar
    small bit of some cajun seasoning. but black pepper will work fine

    Sorry, he didn't mention any measurements...he said that he doesn't put the green onions in until he is cooking it on the stovetop.

    ***
    Thanks for the indirect tip...I'll try that next time with a drip pan and just go direct to blacken the cut just a bit. The normal cut of meat for this would be thinly cut beef short ribs, but I was really surprised to hear that he used a chuck.
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  • Angie2B
    Angie2B Posts: 543
    Hey! Thanks, I am going to have to try that, it looks delish! :)
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  • StumpBaby
    StumpBaby Posts: 56
    You sure they didn't sell you bat wings?

    I hate bat wings...I'll tell you what....but not cuz i'm fraid of bats none neetha...it's on accounta won time I done went to grammas house without callin first...an i walked inna the house and there inna livin room..standin in fronta an facin the couch..what had gramma sittin on it...was grampa bein all buck naked an whatnot..an inna eech hand of his...stretcht way out to each side of him..was too giant fuzzy skin kinda things..I'll tell you what...knowin men folks as old as grampa was startin to sag is won thng...but when he done turned round an i seen them giant bat wings of his..an reel lyzin what they wuz..is toe tally diffrint...i aint sayin grampa ken fly nun..i figya eetha he lost sumthin unda thare and he was tryin to git gramma to git it out forum...or there was sumthin dag nabbed shagnasty and dirty onna tv and he didnt want gramma seein it none...neetha ovem reelly matters....what matters is i kin nevah go back in time none...

    StumpBaby
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  • cookn biker
    cookn biker Posts: 13,407
    OH Stump, you amuse me so!!
    Keep up the great visual stories, please.
    Thanx for the smiles,
    Molly
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    Well partner I see you wasted no time once home! A true hard core! B) Lookes great. How you eat it?
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    Yeah, I didn't want to keep burning some old lump so I gathered all the usable pieces from both cookers, shook the ash off, and put it in the small egg to cook the meat and do a high temp burn. There was a lot of grease building up on the metal top and on the grill, so I wanted the cooker really hot so that I could burn off all that stuff.

    Anyway, I was just picking at the beef from the first batch, and I actually plated it up with some jasmine rice and some chopped tomatoes for a simple lunch.

    Sure is good to be back home again.
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    Hehe...good one, man!
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  • Austin Smoker
    Austin Smoker Posts: 1,467
    Look great! Have printed for my "must try" list!
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  • Unknown
    Unknown
    Try this recipe for bulgogi/ kalbi marinade:
    1 cup soy sauce
    1 orange, peeled and coarsely chopped
    8-10 cloves garlic
    1 tbsp fresh ginger
    3 tbsp brown sugar
    1/2 tsp cayenne

    Process orange garlic and ginger and add to soy, sugar, and cayenne. add green onions and pour over meat. Let marinate 12 hours.

    Trust me, I'm Korean!
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  • Angie2B
    Angie2B Posts: 543
    Hey! thank you for the recipe!. Do you think I could sub a lime for the orange? I normally don't like oranges too much. Thank you again for the recipe.
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