Cooking Korean Barbecue Beef (Pul-Kogi)

The first All Recipes meal I tried making was actually Korean BBQ Beef, also apparently known as Pul-Kogi. I really like trying out new things and was spurred on by both a desire to try what I’ve seen on TV and also the luck I’ve had cooking various foods in my wok.

This one needs to marinate for a few hours, so I got to work on it earlier in the afternoon than I usually do when cooking, but that gave me more time to hang out with my daughter after finishing work around 5. First I cut up the meat, which didn’t take too long. Then it was just a matter of getting the rest of the marinade together. I cut up the pear, onion and garlic, then grated some ginger. I then tossed in the sugar, sesame oil, soy sauce, dry sherry for rice wine and sesame seeds. The meat marinated for three hours.

In that time, I also got a salad together and cooked rice for the allotted 45 minutes. Once the marinade time was over, I spread everything out on a pan and broiled for between six and ten minutes. I liked what I tasted, but I think I was hoping for a bit of a richer flavor. Next time, I think I’ll go with a whole pear, I liked the spot of sweetness I tasted, but would like to have a bit more. Anyone else have suggestions for kicking it up a few notches?



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