Comments on: Korean Barbecued Beef

By: comfortablydomestic

comfortablydomestic — Tue, 26 Oct 2010 21:22:34 +0000

I serve it with romaine leaves for wrapping, jasmine rice, a steamed vegetable medaly:broccoli, matchstick carrots, mushrooms, and snow peas. Everyone in my family eats it a bit differently. Flank steak would be excellent, too. The key to using round steak or flank is to slice it very thinly, and marinade it overnight to help tenderize. Good luck!

By: PamFromNY

PamFromNY — Tue, 26 Oct 2010 15:40:10 +0000

I have a friend who is Korean. She made Bulgogi for our family and it was SO good, tender and flavorful. That is what this recipe is. I tried to duplicate it with round steak cut cross-grain but it was not very tender. She uses ‘short ribs’ which is a hard to find cut.

Then yesterday Ree posted she uses flank steak cut cross grain diagonal bc it’s so tender. Hmmm….I need to find this knack to making tender beef strips.

What do you serve this with? We wrapped the beef with rice and hot bean past into red lettuce or sesame leaves.

By: Twinks

Twinks — Tue, 26 Oct 2010 11:56:06 +0000

I tend to make the same beef recipes over and over. This sounds like a great recipe to add to the rotation. I would never have thought to use soda in the marinade.