Korean food! ( Bul Goki Recipe ) I dont know If I spelled it right?

Question

My favorite restaurant is in Beverly hills Named WOO LEA OAK!

and the beef Bul Goki is soooooooooooooooooooo good! and no FAT like the cheaper korean restaurants all ARE!!!!! EWW

anyhow anyone know what the best meat to use and how to get it t hin? and what to marinate it with etc ??? I do want to buy premade and bought from Korean markets cause again TOO MUCH FAT! I hate fat its gross I dont mind a tiny but at those one restaurants you get the fat across the whole meat and around the whole lil cut of meat then grill...And I dont wanna sit there picking a gazillion peices of fat per bite and food gets cold! lol so what can I do??? and whats the best way to cook it ? is there a special cooker to buy or special korean griller of some sort ?? lol I also love the DUK Gooe ugh cant spell it the chicken mmmmm thanks guys!

Answer 1

bulgogi

Trim any visible fat to make it as lean as you would like

Toss 1 lb. thinly sliced ribeye (either have the butcher do it for you, or go to a Korean grocery store, where they sell the meat already sliced) with 1 T. each of sugar and rice vinegar.

In a small bowl, combine 3 T. soy sauce, 1 T sugar, 1 T rice wine, 1 super finely minced garlic clove, ¼ t. super finely minced fresh ginger, 1 finely chopped green onion (including white parts), 2 t. sesame oil, a dash of pepper and 1 T. water.

Pour over sliced meat and let marinate for at least 1 hour. Overnight in the refrigerator is even better.

(** As a side note, I also throw in 1 regular onion in medium-thickness slices with the marinade and grill them along with the beef, but most people I know don't do that.)

Grill until brown on both sides, or put in single layer under broiler until brown.

a few optional veggies you might want to add  julliened carrots along w/sliced yellow onion.