Bulgogi (Korean BBQ Beef)

불고기

 

Korean BBQ Beef

Ingredients

Serves 2 to 4

  • 1 pound ribeye or sirloin (or other prime cut of beef), trimmed
  • ¼ cup soy sauce
  • 1 small Asian pear, or Bosc pear, peeled, cored, and quartered
  • 3 cloves garlic
  • 1 1-inch knob of ginger, roughly chopped
  • 1 tablespoon roasted sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon sake or pure soju
  • 1 tablespoon fish sauce or anchovy sauce
  • 1 ½tablespoon mirin
  • 1 onion, thinly sliced
  • freshly ground black pepper, to taste

TO GARNISH

  • 5 sprigs chives, finely chopped
  • 1 teaspoon mixed black and white sesame seeds

Method

Place the ribeye steaks in the freezer for about 2 hours, until partially frozen. Remove from freezer and use a sharp knife to cut the meat into slices about 1/8 inch thick. (Alternatively, buy pre-sliced bulgogi meat from your Korean grocer.) Place into a medium bowl.

In a food processor, combine the soy sauce, pear, garlic, ginger, sesame oil, brown sugar, sake, fish sauce, and mirin. Process until smooth.

Tip the marinade into the bowl with the meat and mix well, preferably using your hands, massaging the marinade into the meat. Cover and allow to marinate in the fridge for 1 hour or overnight. Remove from the fridge and mix in the sliced onions. Season with freshly ground black pepper.

Heat up a griddle pan or skillet over high heat. Alternatively, heat up a charcoal grill and place a speciality bulgogi griddle pan, fine mesh grate, or sheet of aluminum foil over the grates. Once hot, cook the bulgogi in batches, flipping often, until desired doneness is reached, about 2 minutes.

Remove from heat and plate, garnish with chopped chives and sesame seeds. Serve with rice, kimchi, and ssam leaves, or whatever you like!

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Social media

@judyjoochef Instagram profile imageOverjoyed to share my conversation in @usweekly with the remarkable Marcus Samuelsson @MarcusCooks. We dived deep into the essence of his cultural heritage at Hav & Mar, inspirations, and the memorable journey to opening his dream restaurant in Ethiopia. 

I’m a total carb queen, and the bread basket alone is worth the trip to @havandmar where the talented and beautiful Fariyal Abdullahi @fariyalabdul is at the helm. Their crispy injera bread is truly addictive, and their biscuits made from Ethiopian grain teff is the perfect texture to let a generous smear of salted butter melt into. Teff is an ancient grain– so it is good for you too!

Marcus has been part of NYC’s culinary scene for as long as I can remember. We first met when he volunteered to teach a class at Harvest Time in Harlem, a Slow Food in Schools project that I was running. And, we just finished filming a new project– so stay tuned for more details on that! Marcus is not only incredibly gifted, but also a true pleasure to hang out with– so fun, a ton of laughs, and full of kindness. 

And, as for what is New York’s best late night snack – Marcus’ vote goes to pizza! 🍕 Thank you @usweekly for capturing this conversation and to the fabulous team behind the scenes.

For more on our talk and Marcus’ exclusive Igrib Paloma cocktail recipe, check out usmagazine.com
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Thank you @toryburch for my stellar outfit!
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#JudyJoo #MarcusSamuelsson #USWeekly #ChefTalk #NYCDining #HavAndMar #EthiopianCuisine #SwedishHeritage #CocktailRecipe #CulinaryArts #FoodieConversation #ChefsOfInstagram #CulinaryExperience #NewYorkEats #FoodCulture #ChefInterview #Gastronomy #EpicureanLife #FoodAndDrink #Mixology #PizzaOrBagels #StyledByToryBurch #blackhistorymonth4 hours ago via Instagram
@judyjoochef Instagram profile imageRepost from @nytcooking
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These crispy, chewy and sugary Korean street food treats known as Hotteok (Sweet Filled Pancakes) are good for the soul. The recipe from @judyjoochef, adapted by @priyakrishna, is at the link in bio. (Photo: @hellomydumpling, food styling: @monicapierini, prop styling: @paigehicksnyc)16 hours ago via Instagram
@judyjoochef Instagram profile imageSuch a fun afternoon The Orchard Room in the Conrad London indulging in their newly launched InfiniTEA with all you can booze Bollinger Champagne! 
I have not gone for a proper afternoon tea in ages! It was so fun to experience their “best of Britain” take on this luxurious afternoon tradition. Local produce shines through with Bramley apple cake, dandelion honey and cobnut delice, and rhubarb custard tarts. Delicate finger sandwiches showcase English Tunworth cheese, Lake District roast beef, and Sutton Hoo chicken. And, of course, my favorite— the Jersey butter scones are served warm nuzzled in a pillowy napkin with Cornish clotted cream and seasonal berry jam. Bliss! 
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@redkitepr23 hours ago via Instagram
@judyjoochef Instagram profile imageExcited to be featured among top chefs in this fun article @guardian on ambitious, delicious packed-lunch recipes! My Folded Korean Kimbap Sandwich offers a twist on traditional flavours, perfect for those on-the-go. 
Kimbap is a rice roll similar to Japanese sushi rolls, but in kimbap the ingredients are traditionally all cooked.  The rice also is usually seasoned with roasted sesame oil instead of vinegar. And, in this recipe, you don’t have to fuss around with rolling anything up, just simply fold it together. 
From this Korean recipe, to Indian spiced rolls, to the ultimate Italian sandwich, there’s a world of flavours waiting to transform your lunchtime routine. Dive into these chef-recommended dishes that promise to keep your meals interesting, affordable, and absolutely delectable. Check out the full feature for a dose of culinary inspiration! I love the diversity in this article…
What is your fave packed lunch? 

https://www.theguardian.com/food/2024/feb/07/real-deal-14-ambitious-delicious-packed-lunch-recipes

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#PackedLunchRevolution #CulinaryCreativity #LunchtimeInspiration #chef #chefs #cook #cooking #cheflife #chefsofinstagram #foodart #foodblog #LondonEats #JudyJooEats #chef #chefs #cook #cooking #cheflife #foodgasm #foodie #foodiegram #foodielife #foodinspiration #foodlover #foodpassion #foodphotography #foodstagram2 days ago via Instagram
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