Jay Yoo

Korean Barbecue is nearly ubiquitous in urban centers and I would not be surprised if Taco Bell started offering a Bulkogi Gordita in the not too distant future. Seriously, it is amazing stuff and has never failed to delight a hungry crowd.  Growing up Korean American, it is and has always been the sure thing to make for folks who have never had Korean food.

What makes it so special?  Quite honestly, it’s the extra garlic, green onion and sesame oil.  Without them in extra, you would basically have a teriyaki variant.  Here is a recipe I have made and shared with others over the last two years.  It is fail safe and your friends and family will be talking about it for days.  

Korean BBQ marinade: http://bbq.about.com/od/marinaderecipes/r/bl20209a.htm.  It makes 2 pounds of beef.  

The meat to use is Rib Eye but it can get expensive.  I have switched to a nice cut of sirloin with no complaints, and even got away with it on flank steak.  When you buy the meat, ask for it cut in slices 1/4” thick and no less then 3” in length.  Grill the meat and eat as is or cut it into smaller pieces (really yummy as a lettuce wraps!).

Extra ingredients:  I use minced ginger (fresh).  5 heaping tablespoons for 2lbs is good.  I also add a 1/2 cup of fruit juice (pineapple) and 5 tbsp of sake, soju or vodka.  It’s best when marinated overnight.  Extra sesame seeds and green onion never hurt.  

Grill on high heat for 3-5 minutes a side on high heat depending on the amount of char you desire. 

Secret: Make it 100% scrumptious by adding a 1/4 cup of sesame seed oil after grilling.  

Coleslaw: http://southernfood.about.com/od/coleslawcabbagesalads/r/bl30608y.htm

I use 1/2 red cabbage and 1/2 green cabbage.  I guess I like the way it looks.

Simply replace rice vinegar instead of distilled or cider vinegar.  I like cutting long thin slice of cabbage.  You can also add Japanese Ponzu sauce to taste which adds a blast of citrus flavor.  Top it off with black sesame seeds for distinct asian flare.

Serve with leaf lettuce and corn tortilla.  Spice things up by getting your hands on Korean kochujang.  It is a hot pepper paste with subtle sweetness you will not find in other hot sauces. 

Last, but not least, put some Chinese fried noodles out on the side.  People love the extra crunch.  Very taste.

Enjoy!

(Pictures coming soon).