Bul Go Gi is one of my absolute favorite Korean dishes. Definitely for meat lovers, Bul Go Gi features tender cuts of beef, chopped into bite size pieces, and marinated in a delightful blend of savory and sweet ingredients.
Bul Go Gi Recipe-
- 1 pound beef flank steak, sliced very thin
- 5 tbsp. dark, mushroom flavored soy sauce
- 2-1/2 tbsp. brown sugar
- 1 tbsp. toasted sesame seeds
- ½ cup finely chopped green onions
- 1 medium white onion, sliced
- 3 tbsp. minced fresh garlic
- 1 or 2 fresh Thai chili peppers, depending on how spicy hot you want your Bul Go Gi, finely minced
- 2 or 3 ripe roma plum tomatoes, finely diced and mashed
- 2 tbsp. sesame oil
- ¾ tsp. freshly ground black peppercorns
- Gochujang sauce, for a must have condiment!
- Make the Bul Go Gi marinade by combining the mashed tomatoes, sugar, green onions, minced pepper, sesame seeds, pepper, garlic and soy sauce, in a small bowl. In a suitably sized ziploc bag, place the sliced meat.
- Pour the marinade over the beef. Seal the bag, turn it over and over and work the marinade so it is equally distributed amoungs the meat. Refrigerate, and allow to marinate for at least 1 hour, 2 is better, 4 hours is better yet, and best yet, overnight. Every now and then, turn the bag over, to ensure all the meat is equally marinated.
- Using a grille, preferably, but you can also use a large skillet or wok, bring the heat up to high, with the grille or wok or skillet lightly oiled. Put the sliced onion in, and cook until slightly translucent and fragrant.
- Add in the beef and cook along with the onion, until the meat is cooked well through and just a bit charred. It won’t take long, because of it being so thinly sliced. About 1 to 2 minutes per side should do the trick.
- Serve hot, with freshly steamed rice, and a side vegetable dish and/or soup, if you wish to serve a complete meal. You can also just serve the Bul Go Gi by itself, as a mid day or afternoon tasty treat. Do, however, always provide some Gochujang sauce as a condiment.