As promised, here’s the recipe for Bul Kogi, Korean Barbecued Beef:

A few caveats on this recipe: it is of unknown provenance, having been given to me years ago by a friend local to central Virginia . I have no idea if it has any relationship to “real” Korean Barbecued Beef, or if indeed there is such a beast. I can vouch for the fact that it’s damned tasty, though!

Bul Kogi (Korean Barbecued Beef)
(serves 6-8)

4 lbs sirloin tip roast
2 green onions
3 garlic cloves
1/2 cup sugar
1/2 cup soy sauce
1/2 cup vegetable oil
2 tablespoons sesame oil
1 teaspoon sesame seeds
1/2 tsp grated fresh ginger

1. Slice the beef as thinly as possible. It may help to pop it into the freezer for about thirty minutes before slicing to firm it up and make it easier to cut thin slices.
2. Chop the green onions fine. Mince/crush the garlic. Brown the sesame seeds in a dry pan.
3. Combine all the ingredients except for the meat in a bowl and stir well.
4. Pour over the meat and mix well. Let marinate for at least an hour and preferably overnight.
5. Barbecue over a charcoal or gas grill, turning once. Cooking time is approximately 2 – 2 1/2 minutes per side.

Note: It is decidedly easier to thread the beef strips onto bamboo skewers before marinating. This keeps the beef strips from falling through the grate and into the fire.