KOREAN BEEF BULGOGI
My kids LOVE LOVE Korean food….we have this Korean restaurant that just opened a couple of months ago and they love to go there. There is only a few items that they love to eat…and that is the marinate bulgogi and the pork belly. So, everytime that I am at Sam’s and I see these Bulgogi (they call it short ribs there) I ALWAYS grab 1 or 2 packs….even if it isn’t on my menu/meal plan for the week. I would just incorporate it into dinner one night. It is the easiest and fastest item to make. I have to admit…it isn’t the cheapest type of meat though.
4 lbs of Korean Beef Bulgogi (at the market its label as short ribs)
2 cup Korean Marinate (Bulgogi)
1/4 cup honey
1/4 cup soy sauce
1 teaspoon garlic powder
2 tablespoon minced garlic
1/2 teaspoon white pepper
1 tablespoon sesame oil
1/4 cup of chopped green onion/shallots (just the green part)
1/2 cup sliced green onions (only the green part)
MAKING THE MARINATE
Using a big bowl and add all the ingredients together. Try to mix so all the ingredients is incorporated. Once all the ingredients is mix all together…add in the Korean Beef Bulgogi. Try to get every piece of beef marinated. Next, taking a 2 gallon ziploc bag (unless you have a lid to the bowl that you are using) place the marinated beef inside and refrigerate over night or 24 hours.
DIRECTIONS: Cooking the beef in the OVEN
Preheat oven to 400 F
Taking a HUGE BAKING pan….cover the pan with some foil (this will make cleaning up so much easier and faster).
Next, lay each piece of Korean Beef Bulgogi in a SINGLE layer…if you like pour the REST of the marinate over the beef. Now bake for 20 minutes @ 400 F. After, taking a pair of tong and flip the beef over. Then turn the oven to 450 F and bake for another 5-10 minutes until you see a nice crust (burnt) on the edge of each piece of beef. Taking out the oven and garnish with some more sliced green onions and serve IMMEDIATELY with a nice bowl of JASMINE RICE and some veggies on the side.