Korean Beef-Bul Go Gi

My mother bought 8 pounds of sliced rib eye and made this fantastic dish for 12 hungry teenagers and chaperons when we were in Atlanta for Teen Pact conference. It was a huge hit! Here is the recipe you requested, Celesta!



The key to a good Korean Beef dish is the meat you purchase. THINLY sliced rib eye is sold in Korean/Asian markets. If not, you will need to flash freeze the meat first so that you can slice it very thinly.




Marinade recipe for 2 pounds of meat (serves 6)
* 1/2 cup soy sauce
* 1/3 cup sugar
* 1/4 cup coke (tenderizes the meat)
* 3 tablespoons of rice wine or sherry (optional)
* 2 tablespoons sesame oil
* 8 cloves garlic, minced
* 4 scallions (green onions), minced
* 1/2 teaspoon black pepper
Toasted sesame seeds for garnish

Combine all ingredients in a bowl and mix until the sugar has dissolved. Thaw meat completely and combine marinade into meat. Use your hand to incorporate mixture well. Set aside for 15-20 minutes.

Using largest non-stick frying pan, pre-heat pan until smoking point. No oil needed. Put small handful of meat and flash saute the meat in batches, small specks of uncooked meat is fine since the meat will continue to cook. Quick hot heat is best.

Do not put too much meat on pan where it will steam! The meat will cook too long and will become very chewy.

Note: If you want to add veggies as shown in photo, saute them separately and then add to the meat later before serving.