Merry Christmas, gang. We had Korean marinated beef last night. I normally do this on the grill, but I was out of charcoal and too lazy (and tipsy) to go to pick any up. I used my CS to fix it and it was wonderful as always. Here goes:
One pound rump roast or flank steak, sliced paper thin across the grain.
1/4 cup soy sauce
1 tablespoon sugar
2 teaspoons Asian sesame oil
1 bunch green onions, minced (1/2 cup)
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
3 tablespoons sesame seeds, toasted
Stir together the soy sauce, sugar, sesame oil, white and pale green onions, garlic, ginger, and 3tablespoons sesane seeds in a bowl until sugar is dissolved. Add the beef and toss to coat 15 minutes (I always marinate it for three hours.
When I use the grill I get it very hot and cook each piece for one minute per side. On the CS I set the temp at 250 degrees and let it heat up. I used no wood, because it is easy to overpower these flavors. Rather, the residual effect from previous smoking is sufficient in my opinion. I put the beef in for 30 minutes, although you can go more or less to suit your taste.
I always enjoy a little kimchi and white rice with my Bulgogi, however Mrs. Bodkin doesn't agree.
Credit for this recipe goes to Epicurious.com. I looked it up under "flank steak".