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This Memorial Day weekend, it’s likely you’re going to find yourself at a barbecue. Maybe two. If you’re lucky enough, you might host one yourself. Try something new - Korean barbecue! It might be a refreshing break from an overdose of beer and bratwurst, or fajitas and margaritas, or burgers and coleslaw. (Not that those are ever bad, of course!)

Galbee and bulgogi are the most common types of Korean barbecue meats. Galbee, literally translated to “rib,” is marinated short ribs. Bulgogee, which translates to “fire meat,” is thinly sliced beef in the same marinade as the galbee. There are, of course, a whole host of other barbecued meats: dae-jee bulgogi (spicy pork), dahk (chicken), sam-gyup sal (fatty pork similar to bacon) are just a few.

For a complete Korean barbecue feast, serve grilled galbee and bulgogee, with steamed white rice, kimchee, and any assortment of bahn-chan (small side dishes). Marinating the meat overnight makes it more tender (since there are tenderizers like fruit juice or cola in the marinade), but even an hour works well. And if you don’t have the time to marinate, many of the Korean markets carry pre-marinated galbee and bulgogi that is sold by the pound. And if that’s even a little too much work, you and your guests can pop over to one of Koreatown’s many barbecue restaurants!

Bulgogee
Let 1 lb. thinly sliced tenderloin or flank steak (or whatever is sold at the Korean market as “bulgogee”) stand with 1 tablespoon of sugar and 1 tablespoon rice wine for about 10-15 minutes.

Make marinade by mixing together: 3 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon rice wine, 1 finely minced clove of garlic, half teaspoon finely minced ginger, 2 chopped green onions, 1 teaspoon crushed sesame seeds, a dash of black pepper, and 1 tablespoon water.

Marinate the beef for at least an hour, and overnight if possible.

Cook meat on grill, or under broiled until brown.

By sarah (see more of her posts). You can find more of sarah's writing at her own website The Delicious Life