Sweet Hot Bulgogi

Discussion in 'Beef' started by fire it up, Oct 29, 2009.

  1. fire it up

    fire it up Smoking Guru OTBS Member

    Decided to try smoking a new dish I had never done before.
    Bulgogi, which means "fire meat" is an extremely popular dish in Korea. Traditionally it is grilled over an open flame so I figured I would give smoking it a whirl.
    My bil was stationed in S. Korea for a few years when he was in the Army and it was one of his favorite dishes, needless to say he was really excited when I told him I was going to make it in the smoker.

    Started with my ingredients


    I mixed 1/4C low sodium soy sauce with the juice of one kiwi, I would have used Asian pears but I decided to go with kiwi this time.


    You could substitute sugar for the kiwi but a sweet fruist is more traditional.

    Sliced up one green pepper, one onion, 3-4 green onions, 3 cloves of garlic and left the mushrooms whole. Tossed them in the sauce, added 1t hot chili sesame oil and 1T veg oil, to kick up the heat a little I added about 1T Korean chili paste with 1T pineapple juice.
    I had the meat in the freezer for about 15 minutes to firm up so I could slice it easier, added that in after all the veggies had been coated.






    Let it sit for 3 hours, if you ever decide to try this learn from my mistake, 3 hours is wayyyyyy too long for such a lean cut of meat, it came out good but the meay broke down a bit too much, 1 1/2hrs would have been perfect [​IMG]

    Took all the meat and veggies out of the sauce removing bits of green onion and garlic from the meat, reserve the marinade.
    Loaded it into the smoker which I had cranked up to 325 and let it smoke for just under an hour.




    Brought the reserved marinade to a boil and whisked in a little soy sauce, water and flour mixture to thicken it. Served over jasmine rice.
     
  2. Great Job that looks awesome i want some now
     
  3. oneshot

    oneshot Master of the Pit SMF Premier Member

    Fire, that looks great!!!! Bulgogi is traditionally a sweet not hot meat (the kimchi will lite up yer backside though....lol)
    I make bulgogi at least 10 or 12 times a year and I love it.
    That new twist on how you prepared it looks really fantastic!!! [​IMG]

    How did yer bil like it???
     
  4. rivet

    rivet Master of the Pit OTBS Member

    Very nicely done, Jim! I've had bulgogi many times and yours looks authentically delicious.

    [​IMG]
     
  5. fire it up

    fire it up Smoking Guru OTBS Member

    He loved it, besides the texture of the overly soft meat he thought it was amazing, even ate the mushrooms, and he hates mushrooms.
     
  6. the dude abides

    the dude abides Master of the Pit OTBS Member

    Wow. Great looking smoke.

    [​IMG]for giving us some ethnic fare to look at. Nice change from the usuals.
     
  7. oneshot

    oneshot Master of the Pit SMF Premier Member

    Hahahahaaaaa that's funny about the shrooms!!!!![​IMG]

    Did you use rib eye for the meat??? That's what is supposed to be used.
     
  8. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Man it sure looks good......Thanks for sharing
     
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Man you are a cooking fool. Looks great.[​IMG]
     
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    Thats one nice looking smoke! Congrats
     
  11. txbigred

    txbigred Meat Mopper

    Now that really looks good. When I bought my sliced ribeye for cheese steak at the Korean market, it was lables as for bulgogi.

    Dave
     
  12. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    That sure looks good...[​IMG]
     

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