korean restaurant style beef bul go gi

Name: Korean Restaurant Style Beef Bul Go Gi
Prep time: 45 min
Cook time: 5 min
Yield: 4
Cuisine: Korean
Ingredients: 1 pound(s) filet mignon or rib eye sliced as thin as possible like lunch meat; 1/2 cup(s) asian pear optional; 3 medium green onions julienned diamond cut; 1 tablespoon(s) fresh minced ginger; 2 tablespoon(s) lite soy sauce; 1 tablespoon(s) sugar; 1/8 teaspoon(s) ground black pepper; 1 tablespoon(s) sesame oil; 2 tablespoon(s) sesame salt, see my recipe for this; 2 tablespoon(s) rice wine , i use japanese gekkeikan sake rice wine, but you can use mirin sweet cooking seasoning; 2 tablespoon(s) peanut oil for frying only; 1/2 tablespoon(s) korean red pepper flakes from korea test for heat first add accordingly or you can use korean red pepper paste from korea and use 1 tsp or more

31 Pinches 2 Photos

Rhonda E!

Juneau, AK

Updated on Jan 23, 2016

If there is one thing I know is the taste of Authentic Korean Food. In 1982 I used to eat at Korean House in San Francisco on Post Street in Korea Town. This is where me and my Asian Husband born Japanese/Korean would by this Plate at a Price of $30 a plate. The waiter used to always ask us when we ordered "You know how muchy eachy plate?" And my husband would just Nod and say yes, yes, we know. This restaurant was unique and you had to walk up stairs to eat. This recipe I got from the Frugal Gourmet Cookbook in the early 1990's and this is exactly what it tasted like at Korean House.

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This is from Korean House where we ate all the time. You have a grill right in the middle of the table. Here they are grilling short ribs and Bul Go Gi. When you leave here you can go next door and by Jars of fresh Kimchi to take home from Mom & Pop.

prep time 45 Min

cook time 5 Min

method Grill

yield 4-5 serving(s)

Ingredients

1 pound filet mignon or rib eye sliced as thin as possible like lunch meat
1/2 cup asian pear optional
3 medium green onions julienned diamond cut
1 tablespoon fresh minced ginger
2 tablespoons lite soy sauce
1 tablespoon sugar
1/8 teaspoon ground black pepper
1 tablespoon sesame oil
2 tablespoons sesame salt, see my recipe for this
2 tablespoons rice wine , i use japanese gekkeikan sake rice wine, but you can use mirin sweet cooking seasoning
2 tablespoons peanut oil for frying only
1/2 tablespoon korean red pepper flakes from korea test for heat first add accordingly or you can use korean red pepper paste from korea and use 1 tsp or more

How To Make korean restaurant style beef bul go gi

Step 1

Slice all your meat thin, or have the butcher do it for you. Tell him you want it as thin as he can make it. It should get holes in it when slicing, but lunch meat thickness or a little thicker is easy to handle. You can use any type of Meat you want for this Marinade. Set Aside

Step 2

Puree the Pear, garlic and ginger, and put in a large bowl and add the rest of the ingredients except the green onion. Mix until most of the sugar is dissolved.
Step 3

Add the green onion & Sesame Salt, mix the marinade and taste. It should taste absolutely deliciously sweet with a taste of sesame oil, and soy sauce and all the other ingredients burst with flavor. In other words you should taste all of the ingredients at once and the soy sauce should not overpower the taste of the other ingredients. Adjust increments to reach that goal. As you can see in the photo you don't get much but it goes along way.
Step 4

With your hands gently mix the marinade into the meat.
Step 5

Cook on a Hot Hibachi Grill using chopsticks to turn meat over quickly. It will cook instantly and be done within 1 min. Or use a cast iron skillet that is hot and use 1 tbsp. of Peanut Oil to fry the meat in.
Step 6

I have adjusted this recipe and is what I remember from that Cook Book. I know longer have that book, but I know what it is supposed to taste like. You can adjust the marinade to your liking.
Step 7

Serve with Hinonde Rice, Sheets of Seaweed, Firm or Extra Firm Tofu(do not use silken tofu), Taekwan Radish, or Kimchi, and Wasabi. And always use chopsticks when eating Food from the Orient. It is designed that way.
Step 8

Delicious Chef Tip: If you are frying this Make an extra Marinade Ratio, then use a big cast iron skillet that is heated on high heat and pour all the meat in with the marinade and let it cook 1/2 way through about 30 sec to 45 sec., then add square chunks of the Firm or Extra Firm Tofu (have it cut up and ready)and cook another 1 min. Let the Tofu soak up some the juice don't let your juice dry out or cook long. This all takes only about 2 min in all to do. You want the meat tender not over cooked. This is what my Japanese/Korean Mama would do, Using Chopsticks, Sooo Good! Omit the Peanut oil when frying it this way.
Step 9

The peanut oil is used when frying a few pieces at a time to give it a more grilled like experience when you don't have a Hibachi.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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