Home Plate

Photograph by Bennett Pruitt

If your family is anything like mine, beef is the favorite grilled meat, from good old hamburgers to juicy steaks to exotic kababs. I try to balance my weekly menu with other kinds of protein, so about twice a week when beef shows up on the dinner menu, I get a high-five from everyone. And beef bulgogi definitely deserves an ovation!

Imagine tender, tasty meat flavored with soy, sesame, and garlic in every bite. That's what bulgogi delivers. This famed Korean barbecue is grilled over open flame, hence the name “bulgogi,” which literally translates to “fire meat,” and served with short-grain, Japanese-style white rice and kimchi, a spicy napa cabbage pickle available in any Asian grocer.

Because Korean and Japanese dishes share similar ingredients, I often serve some type of Japanese appetizer, such as sushi, tempura, or gyoza along with the menu. I also like to serve other kinds of Asian-flavored salads besides kimchi, as it tends to be off-putting for the kids and even slightly too strong for some adults. A green tea ice cream would round out this meal quite nicely

Naturally, the better quality meat the better bulgogi you will have. I use strip steaks for this recipe.

1 lb. tender steak, sliced thinly
¼ cup sesame seeds
¼ cup canola oil
¼ cup soy sauce
¼ cup sugar
1 tbsp cornstarch
1 tsp white pepper
4 cloves garlic, finely chopped
1 green onion, chopped

Mix all ingredients together in a large bowl and let marinate for at least 30 minutes or overnight in a refrigerator. Heat your grill to high and cook until desired doneness.

Alternately, you can marinate the whole steak and cook as you would do for your regular steaks. You can also cook this bulgogi in a sauté pan over high heat until meat is done.

Naam Pruitt is a local food expert and author of lemongrass & limes, a Thai cookbook.