By Rita Rubino
Korean Bulgogi American Style, Bugulgi is a traditional Korean barbequed meat. Thinly sliced ribeye or sirloin is marinated and cooked on a grill or in a pan, but I’ve found that a good ole American thick steak works just as well.
4 8oz Ribeye steaks
2/3 cup soy or tamari sauce
¼ cup of white sugar
1 small onion cut in crescent slivers
4 scallions sliced into pieces
2 tablespoons sesame oil
1 teaspoon of crushed red pepper flakes
¼ teaspoon black pepper
2 tablespoons toasted sesame seeds
½ teaspoon grated ginger
6 cloves chopped garlic
(This marinade also works on chicken, fish, even shrimp)
Mix marinade ingredients together. In a glass dish or plastic bag, marinated steaks in refrigeratorRib Ey at least one hour or overnight. Remove steaks and wipe off marinate.
When you’re ready to cook brush the grill with oil (or coat with non stick spray while cold ) then heat to 400 degrees. Place steaks on very hot grill and mark for 3 minutes rotate steaks 180 degrees and grill another 3 minutes on the same side turn steaks over and grill 4 minutes longer or until cooked as desired. Remove steaks from grill and allow to rest for 10 minutes before serving.
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