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Fired Beef (Pulgogi)

Monday, 26 May 2008


At a glance
Cooking Method
Heat Level
Red Pepper Flakes
Main Course
4 to 6
  • 2 pounds lean beef tenderloin roast, eye of round, or sirloin

For the Marinade:

  • 3 tablespoons soy sauce

  • 1/2 cup rice wine or vermouth

  • 1 Korean or Asian pear, peeled and grated (or 4 tablespoons fresh lemon juice)

  • 2 green onions, white and pale green part, finely minced

  • 3 garlic cloves, crushed and finely chopped

  • 4 walnut halves, finely chopped

  • 2 tablespoons corn syrup

  • 1 tablespoon sugar

  • 1 tablespoon sesame oil

  • 1 tablespoon toasted sesame seeds

  • 1/2 teaspoon freshly ground black pepper

  • Pinch of salt

  • Vegetable oil (for grilling rack)   

For serving:
  • Cabbage hearts or lettuce leaves

  • 1 tablespoon coarsely chopped pine nuts

  • 12 tablespoon hot red pepper threads or hot red pepper flakes


For the Beef:

Slice the beef across the grain into large pieces, 1/8-inch thick.


For the Marinade:

Combine the marinade ingredients in a large bowl, mixing well with a spoon. Add the beef and, with your fingers, massage the marinade into the meat. Wrap the bowl tightly with plastic wrap and marinate in the refrigerator for 1 hour.

For grilling the beef, start the coals 30 minutes before cooking, or preheat a gas grill. Lightly brush the grilling rack with vegetable oil and set it 4 inches from the heat source. Add the beef, in batches or all at once, and grill for 5 to 6 minutes per side, or until caramel brown and crusty and to the desired doneness. Repeat if necessary with the remaining beef.

On a cutting board, slice the beef into bite-size pieces. Make a bed of cabbage or lettuce leaves on individual plates and place the beef on top of each. Garnish with pine nuts and hot red pepper.



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