I got this bulgogi recipe from a 7th degree Tae Kwon Do black belt master who got it from a Korean lady that he stayed with while training with a Grand Master in Korea. It's awesome.
The way he usually cooks it is to get chuck cut really thin, marinate overnight, then grill it hot and slap it on a taco. I've done this numerous times and it's a family favorite.
But this time I decided to throw smoke at it.
First mix up your marinade. (He told me to keep this a secret, so shhh!
)
1 1/4 c. Soy Sauce
1/2 c. Sesame Oil
2/3 c. Rice Vinegar
1/2 c. Fresh Green Onion
2 Tbsp. Crushed or Pureed Ginger
1/2 c. Brown Sugar
1/3 c. Garlic
2 Tbsp. Sesame seeds (optional)
I then trimmed up some tri tip and put in a vacuum sealable bag with the marinade. Leave about a cup a marinade on the side for use as a sauce after everything is cooked.
I marinate mine for 24 hours, massaging it every time I find myself looking in the fridge.
Take it out of the marinade and pat it dry. You'll notice I patted it dry, but I did not rinse it or wipe it off. I like the garlic and onion that sticks to the surface.
I smoked with a mix of apple and alder. I started the smoke in my MES 30 at 150º for an hour, then bumped it up to 240º. I did this so that it would have time to absorb more smoke.
During your smoke, slice thin some cabbage and purple onion.
I took this hunk of meat to 140º IT. This is usually more than I like my steak done, but the Mrs. loves bulgogi but doesn't so much like too much pink in her meat. Take it to your desired internal temperature.
Sometime during all of this you have a choice. That cup of marinade that you put off to the side can either be left as it is, or you can put it in a pot and reduce it down to give it a thicker consistency. I've done both and enjoy both. Cooking it does give it a slightly different flavor, so try both and see what you like.
Regardless of what you choose, I suggest putting a strainer over a filter to transfer it to a squeeze bottle for easy taco application.
Slice your bulgogi as thin as possible. This isn't as thin as I like, but it'll do.
As an option, you can take some of the meat and throw it in a hot cast iron and cover it in the bulgogi marinade. The brown sugar in the marinade will cause it to caramelize onto the meat. I prefer it the other way, but I threw some together to show y'all the option.
Throw everything in a small flour tortilla, add some cabbage and red onion, drizzle some sauce over the top, and munch down.
You'll be doing roundhouse kicks before you know it.
The way he usually cooks it is to get chuck cut really thin, marinate overnight, then grill it hot and slap it on a taco. I've done this numerous times and it's a family favorite.
But this time I decided to throw smoke at it.
First mix up your marinade. (He told me to keep this a secret, so shhh!
)1 1/4 c. Soy Sauce
1/2 c. Sesame Oil
2/3 c. Rice Vinegar
1/2 c. Fresh Green Onion
2 Tbsp. Crushed or Pureed Ginger
1/2 c. Brown Sugar
1/3 c. Garlic
2 Tbsp. Sesame seeds (optional)
I then trimmed up some tri tip and put in a vacuum sealable bag with the marinade. Leave about a cup a marinade on the side for use as a sauce after everything is cooked.
I marinate mine for 24 hours, massaging it every time I find myself looking in the fridge.
Take it out of the marinade and pat it dry. You'll notice I patted it dry, but I did not rinse it or wipe it off. I like the garlic and onion that sticks to the surface.
I smoked with a mix of apple and alder. I started the smoke in my MES 30 at 150º for an hour, then bumped it up to 240º. I did this so that it would have time to absorb more smoke.
During your smoke, slice thin some cabbage and purple onion.
I took this hunk of meat to 140º IT. This is usually more than I like my steak done, but the Mrs. loves bulgogi but doesn't so much like too much pink in her meat. Take it to your desired internal temperature.
Sometime during all of this you have a choice. That cup of marinade that you put off to the side can either be left as it is, or you can put it in a pot and reduce it down to give it a thicker consistency. I've done both and enjoy both. Cooking it does give it a slightly different flavor, so try both and see what you like.
Regardless of what you choose, I suggest putting a strainer over a filter to transfer it to a squeeze bottle for easy taco application.
Slice your bulgogi as thin as possible. This isn't as thin as I like, but it'll do.
As an option, you can take some of the meat and throw it in a hot cast iron and cover it in the bulgogi marinade. The brown sugar in the marinade will cause it to caramelize onto the meat. I prefer it the other way, but I threw some together to show y'all the option.
Throw everything in a small flour tortilla, add some cabbage and red onion, drizzle some sauce over the top, and munch down.
You'll be doing roundhouse kicks before you know it.
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