Bulgogi

It was an exciting photo finish yesterday in the women’s triathlon when Nicola Sprig of Switzerland edged out Lisa Norden of Sweden. Chinese swimmer Sun Yang broke his own world record in the men’s 1500m freestyle swimming event. Michael Phelps ended his Olympic career with 18 gold medals when team USA won the 4x100m men’s medley relay.

The 1988 Summer Olympics were held in Seoul, South Korea. This was the last time that the Opening Ceremonies were held during the day, and the last time live doves were released during the Opening Ceremonies. A memorable event of the 1988 Seoul Summer Olympics was when American diver Greg Lougainis hit the back of his head on the diving board during the men’s three meter final. He went on to win gold in both the men’s three meter springboard and ten meter platform events.

Bulgogi is a popular street food in South Korea. I found many variations of this recipe, as it seems different families have their own ways of making it. True bulgogi is very thinly sliced, to the point that grilling it on a traditional grill isn’t feasible. I had Lane grill this on a cast iron griddle placed on the grate of his outdoor grill. If that’s not an option for you, I would use a cast iron (or other heavy) skillet. This does need to marinate for at least two hours, and can marinate all day or night if needed, so you will have to plan ahead. I served this with rice and edamame, but traditionally it’s eaten with kimchi, wrapped in a lettuce leaf, with a dipping sauce.

Bulgogi

Ingredients:

  • 1 lb. beef sirloin, sliced very thin (about 2-3mm thick slices)
  • 5 cloves garlic, crushed
  • 1 medium onion, peeled and quartered
  • 1 Asian pear, peeled and grated (or 2 regular pears)
  • 1 sweet apple (such as Fuji), peeled and grated
  • 2/3 C. light soy sauce
  • 2 Tbsp. sesame oil
  • 2 scallions, sliced (white and green parts, but not the leaves)
  • fresh ground black pepper, to taste

Directions:

In a large resealable bag, combine the garlic, onion, grated pear, grated apple, soy sauce, sesame oil, scallions, and black pepper.

Seal the bag and shake to combine ingredients.

Add the beef to the bag, seal, and place on a plate.

Place the plate and bag in the refrigerator and let it sit, turning every so often for at least 2 hours.

When ready, heat grill to medium heat and place a cast iron griddle pan on the grates. If you aren’t grilling, heat a cast iron or other heavy skillet over medium heat until skillet is hot.

Add the beef to the griddle pan (or skillet), including some of the marinade and cook, leaving the lid to the grill open, and using tongs to move the meat around frequently, until beef is cooked through, about ten minutes.

Makes 4 servings.

Source: adapted from Insanity Theory

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