This is one of my go-to recipes for healthy eating in bulk during the week. This recipe is basically stolen from my Korean brother in another life, Won Yoo. It’s perfect for spring now that grilling season is open.
Korean BBQ aka Bulgogi
1 pound grass-fed beef sirloin 3 tbsp toasted sesame oil
1 bunch of scallions 1/4 cup brown sugar
3 cloves of garlic 3 tbsp Sun Drop
1/4 cup of soy sauce Gochujang to taste
Start by making the marinade. I always use a gallon zip-top bag to hold the marinade. Chop up a bunch of scallions and garlic pretty finely and throw in the bag. Then add the right dose of soy sauce. I found that overdoing it on the soy lends the meat curing too much, almost like the start of jerky. Also throw in some brown sugar, or turbinado sugar if you are a jerk and shop at Whole Foods (I totally do). The next ingredient is the most important and is what really separates Korean flavors from a lot of other also-incredible Asian cuisines. Sesame oil. Get to know it. Finish the marinade with a swig of lemon-lime-ish soda, I prefer Sun Drop.
Seal the bag up, press out the air and lay flat in the fridge to marinate for a half day or day.
There are basically 2 ways to cook this all up. One is to cook in a non-stick or cast iron skillet until the meat is cooked and begins to blacken just a bit. My favorite is to grill in a basket over super-hot hardwood charcoal. Gas grills are lame. Same thing applies, stir it a few times and let it cook until you smell the soy sauce and sugar start to burn in the slightest.
You can Paleo this up and serve it on it’s on with some veggies, wrap it in lettuce leaves and hit it with some Sriracha or gochujang (google it amateur), or get wild and eat some white rice with it.