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Korean Beef Barbeque (Bulgogi)

Because we use tenderloin, the beef doesn’t sit in the marinade long, making it easy to prep before grilling. If using brown sugar double the amount of Splenda Blend.
Print Recipe
Course: Appetizer, Main Course
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

  • 1 lb rib eye or tenderloin steak 454 grams
  • 1.5 tsp. (6 gr) Splenda Brown Sugar Blend
  • 3 TBSP Tamari Gluten Free Soy Sauce
  • 1 TBSP Mirin
  • 1 TBSP (15 gr) grated fresh ginger
  • 1 tsp. sesame oil
  • ¼ tsp. minced garlic

Method
 

  1. Thinly slice beef on an angle against the grain, 1/16 of an inch. When slicing beef thinly, it is easier if slightly frozen.
  2. Combine beef with marinade ingredients, place in Zip lock bag. Refrigerate for 30 minutes.
  3. Heat the grill to high heat.
  4. Bring beef to room temperature for 10 minutes on counter. Typically, all of the marinade absorbs into the meat.
  5. Heat an oiled large grill grate and space beef evenly throughout, leaving enough room between pieces so that the meat grills rather steaming or sweating the meat.
  6. Cooking time will vary but plan for about 5 – 7 minutes.
  7. Serve with rice and sides of choice.

Notes

Surprisingly, big wines pair beautifully with this dish.
We’ve tried and enjoyed:
  • Quail’s Gate “The Boswell” 2018 Syrah
 
  • Duckhorn “Decoy” Cabernet Sauvignon