Korean Barbecued Beef (Pul-kogi)

Instructions

1. 1

   Pul-kogi means meat cooked by fire, and like Kimchi, Pul-kogi has a long history and represents Korean cuisine. The meat for Pul-kogi is carefully selected to contain fat least, and they are cooked with fresh charcoal. Pul-kogi is best cooked with charcoal because charcoal keeps its temperature stable and its heat can penetrate the deep inside of meat to preserve the warmth longer. Also, it is important to massage the meat with the edge of knife, such that the meat becomes soft and the sauce can easily smear into the layers of meat. Beef meat itself is, in fact, very tough; therefore, pears are often added to the sauce as their enzymes can break proteins and fats. Hence, the meat becomes softer. Then, the meat is further mixed with soy sauce, sugar, sesame oil, garlic, and other ingredients. Finally, the meats is cooked with charcoal fire and you can enjoy Pul-kogi. Pepper 1. Cut the beef into 1/5 inch-thick slices. Score them closely on both sides of each piece. 2. Grate the pear. Chop the garlic and green onion finely. 3. Combine all the ingredients well except the beef. 4. Apply the marinade to the beef slices one by one. 5. Marinate them at room temperature for about 2 hours, or longer if the meat is tough. 6. The best taste is achieved when it is grilled on a charcoal. You can also cook it on skillet or broiler.