Grilled Bulgogi (Korean Marinated Beef) on the Arteflame Grill

Introduction

Bulgogi is a popular South Korean dish made with thinly sliced beef marinated in a flavorful mix of soy sauce, sugar, sesame oil, garlic, and other seasonings. When grilled on the Arteflame, the beef develops a delicious smoky flavor with caramelized edges, making it a perfect dish for outdoor cooking.

Ingredients

For the Marinade:

• 1/2 cup soy sauce
• 1/4 cup sugar
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons rice wine or mirin
• 2 tablespoons pear or apple, grated
• 1/4 teaspoon black pepper
• 1 tablespoon sesame seeds
• 3 green onions, chopped

For the Beef:

• 1 1/2 pounds beef ribeye or sirloin, thinly sliced against the grain
• 1 small onion, sliced
• 1 carrot, julienned
• 1/2 cup mushrooms, sliced (optional)

For Serving:

• Steamed rice
• Lettuce leaves for wrapping (optional)
• Kimchi
• Ssamjang (Korean dipping sauce)

Instructions

1. Prepare the Marinade

In a large mixing bowl, combine the soy sauce, sugar, sesame oil, minced garlic, ginger, rice wine or mirin, grated pear or apple, black pepper, sesame seeds, and chopped green onions. Mix well until the sugar is fully dissolved.

2. Marinate the Beef

Add the thinly sliced beef to the marinade, making sure each piece is well-coated. For extra flavor, add the sliced onion, carrot, and mushrooms to the marinade as well. Cover the bowl and let the beef marinate in the refrigerator for at least 1 hour, or overnight for the best results.

3. Fire Up the Arteflame Grill

Preheat your Arteflame grill to medium-high heat. The flat cooktop is ideal for grilling bulgogi, as it allows for even cooking and prevents the thin slices of beef from falling through the grates.

4. Grill the Bulgogi

Once the grill is hot, add the marinated beef slices along with the vegetables directly to the cooktop. Grill for about 2-3 minutes per side, or until the beef is caramelized and cooked through. Be sure to stir frequently to ensure even cooking.

5. Serve

Transfer the grilled bulgogi to a serving platter. Serve hot with steamed rice, lettuce leaves for wrapping, kimchi, and ssamjang on the side.

Tips for the Best Grilled Bulgogi

• Thin Slicing: Slice the beef as thinly as possible for quick cooking and maximum flavor absorption. Freezing the beef for about 30 minutes beforehand makes it easier to slice thinly.
• Marinating Time: For the best flavor, marinate the beef overnight. The marinade tenderizes the beef and infuses it with deep flavors.
• Grill Heat: Keep the grill at medium-high heat to achieve a nice char on the beef without overcooking it.

Variations

1. Spicy Bulgogi: Add gochujang (Korean chili paste) to the marinade for a spicy kick.
2. Chicken Bulgogi: Substitute the beef with thinly sliced chicken thighs for a lighter version.
3. Pork Bulgogi: Use pork shoulder or belly slices instead of beef for a rich, flavorful alternative.
4. Vegetarian Bulgogi: Marinate and grill firm tofu or mushrooms for a vegetarian twist.
5. Bulgogi Tacos: Serve the grilled bulgogi in soft tortillas with kimchi and ssamjang for a fusion dish.

Best Pairings

• Drink: Pair with a cold Korean beer or a glass of soju.
• Side Dish: Serve with banchan (Korean side dishes) like kimchi, pickled radishes, and seasoned spinach.
• Dessert: Finish with a refreshing dessert like bingsu (Korean shaved ice) or fresh fruit.

Conclusion

Grilled Bulgogi on the Arteflame grill is a flavorful and satisfying dish that showcases the rich, savory flavors of Korean cuisine. The combination of tender, marinated beef with the smoky flavor from the grill makes this dish perfect for a special dinner or a fun outdoor meal. Serve it with traditional Korean sides for an authentic experience.