Bulgogi

In an unexpected location, amidst old hardware market place in Seoul, Uraeok has been serving the best Bulgogi for several decades. They grill Bulgogi on a special brass pan, which is designed to collect all the drippings from grilling Bulgogi. They mix the dripping juice with their secret broth and later, after eating Bulgogi, cook North Korean style buckwheat noodles in the broth to finish the meal.

I went though countless trials and errors to imitate Uraeok's Bulgogi and ended up with very satisfying one. Marinade is a key to success; dilute the marinading liquid with a lot of water and marinade for longer time. The result is very tender and flavorful meat without over-seasoning it.

for 3 lbs of meat (thinly sliced beef ribeyes, sirloins or tenderloins)

Marinading liquid

1 Cup of soy sauce

1 and 1/4 Cups of sugar

6 Cups of water

3 Tbsp of minced garlic

1/3 Cup of pineapple juice (canned juice is fine)

1/4 Cup of Sesame seed oil

1 onion/ sliced to rings

1 bunch of scallion, cut to 4 pieces lengthwise

1 orange/sliced to rounds

In a big container, make the marinading liquid by mixing all the ingredients well and add beef, onions, scallions. Marinade overnight.

In a hot dry pan, sear Bulgogi with the onion rings and the scallions. Serve with rice. Do not throw away the marinade, use it for Yooksu Bulgogi (briny Bulgogi/sukiyaki style) later.