« Pacific Northwest: Taste

Fired Beef (Pulgogi)
Serves 4 to 6
Adapted from "Growing Up in a Korean Kitchen" by Hi Soo Shin Hepinstall
2 pounds lean beef sirloin

For the marinade:
1/2 cup vermouth or rice wine
1/4 cup soy sauce
1/4 cup fresh-squeezed orange juice
2 green onions, thinly sliced
4 cloves garlic, thinly sliced
4 walnut halves
3 tablespoons malt syrup or corn syrup
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon sesame seeds
1/4 tablespoon freshly ground black pepper

For the garnish:
Hot steamed rice
Lettuce leaves
2 teaspoons hot pepper flakes

1. Slice the beef across the grain into strips 1/8 inch thick.

2. Combine the rice wine, soy sauce, orange juice, green onions, garlic, walnuts, malt or corn syrup, sugar, sesame oil, sesame seeds and pepper in a bowl; mix well with a spoon.

3. Add the beef and toss to coat thoroughly. Cover and refrigerate the beef in the marinade for at least one hour.

4. Grill the beef over hot coals or on a gas grill for about 5 minutes on each side.

5. Using scissors, snip the beef strips into bite-size pieces.

6. Serve the beef with the rice, lettuce leaves and hot pepper flakes. Each person wraps bite-sized pieces of grilled beef in the lettuce leaves, seasoning to taste with pepper flakes.

Copyright © 2002 The Seattle Times Company

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