This Bulgogi beef plate brought back so many memories of working the Saturday shift at my old job in Mesa, Arizona. It became a Saturday tradition to order lunch from Aloha Kitchen! I tried to replicate this dish over the weekend and I must say it was delicious and tasted just like how I remember it!!! Just the smell of the beef while it was grilling made me think of those old days, so I’d say that’s a sign of success. This recipe was made possible by the help of a blog posted by Maangchi. Bulgogi (literally translated as fire meat) is a Korean dish consisting of grilled marinated thinly sliced prime cuts of beef.
- 2 pounds of beef tenderloin, thinly sliced (you can find frozen pre-cut Bulgogi beef in any asian market!)
- For the marinade:
- 1 cup of crushed pear
- 1/2 cup onion purée
- 4 cloves of minced garlic
- 2 teaspoons minced ginger
- 2 handful chopped leeks
- 5 tablespoons soy sauce
- 4 tablespoons brown sugar
- 1 teaspoon of ground black pepper
- 2 + 1/2 tablespoons of sesame oil
- several thin slices of carrots
- Mix all the marinade ingredients in a large Ziploc bag.
- Add the sliced beef and mix well.
- Let the beef marinate in the refrigerator over night for best results.
- The next day, right before you are ready to grill the beef, drain the marinade in a separate bowl and discard the remaining leek and carrot pieces.
- In the marinade sauce, mix in about 1/2 teaspoon of cornstarch.
You can grill, pan-fry, or BBQ right after marinating.
Since my little grill does not make the beef crispy (which is how I like it), I transferred the beef into the oven and set it to broil (turning once in a while) until it’s nice and crispy (of course if you are using a charcoal grill this step will not be necessary). About five minutes before the beef is done broiling in the oven, coat it with the remaining marinade sauce.
Serve with a side of macaroni salad and lettuce (I love to wrap the bulgogi beef in lettuce, YUMM) At Aloha Kitchen the Bulgogi beef plate was always served with hawaiian macaroni salad! Find the recipe below!
Hawaiian macaroni salad
- 1 lb. Elbow Macaroni
- ½ cup apple cider vinegar
- 1 cup mayonnaise
- 1 cup greek yogurt
- 2 cups whole milk, divided
- 1 Tablespoon brown sugar
- 1 teaspoon salt
- 2 teaspoon2 pepper
- 2 carrots, shredded
- 2 handfuls of chopped leeks
- Make the elbow macaroni according to package directions.
- Drain, return to cooking pot and toss with vinegar. Let cool about ten minutes.
- In a large bowl, whisk together 1 cup of the mayonnaise, 1½ cups of the whole milk, the brown sugar, salt, and pepper.
- Once the pasta has cooled to room temperature, toss with the mixed sauce and let cool to room temperature.
- Once cool, fold in the leeks, and carrots.
- Whisk together 1 cup of greek yogurt and ½ cup whole milk and pour over macaroni salad. Toss well to coat. Taste and add more salt or pepper as needed.
- Best if refrigerated until cold.
*Can add more greek yogurt/mayonnaise as needed