Bulgogi Recipe

Whisk together the soy sauce and sugar in a bowl until the sugar is completely dissolved. Stir in the vegetable and sesame oils, sesame seeds, garlic, and scallions until well combined. Add the beef, tossing it with your hands to make sure it is evenly coated on all sides. Cover the bowl with plastic wrap and refrigerate it, allowing the meat to marinate for 30 minutes. Drain the beef, shaking off the excess liquid and scraping off the scallion and garlic.

Grill the beef, laying the slices flat on a table hibachi. If using a grill pan, brush a generous amount of vegetable oil on the cooking surface and heat it over medium-high heat. When it starts to smoke, add the beef slices and grill to your preferred doneness, but no more than 5 seconds on each side, so the beef remains tender.

Variation: Japanese sukiyaki , pan-seared beef, is similar to bulgogi . Mix together in a bowl 1 teaspoon tapioca starch, 2 tablespoons Japanese dark soy sauce, 1 teaspoon sesame oil, 1 tablespoon sake, and 1 tablespoon sugar. Add 1 pound thinly sliced beef sirloin and mix well. (There is just enough marinade; the beef should not be drowning.) Marinate for 30 minutes. Heat 1 tablespoon beef suet in a pan over high heat. Sear the beef until done, about 5 seconds per side.

Beverage pairing: Brassfield Estate Merlot, High Serenity Ranch Vineyard , California. A good, dark wine structured with perky acidity, this Merlot has a tinge of soy and pepper, which makes a good pair with the beef. Serve it slightly chilled or at a cool room temperature.

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