We made something new called bulgalbi (barbecue beef steaks), which is a cross between the traditional kalbi (barbecue beef short ribs) and bulgogi (thinly sliced barbecue beef). This basically came about when I couldn’t find original beef short ribs needed for kalbi and instead saw a nice slab of meat (sirloin tip roast) on sale at at the grocery store. I couldn’t see why you couldn’t marinate this meat (after slicing it of course) as you would normal kalbi, so I did just that. Just like you would normal beef short ribs, I marinaded the strips of beef overnight and the pears did a great job tenderizing the meat. Although it’s not the most conventional way of coming up with a dish, I think it worked out well and served its purpose.
*FYI, the term bulgalbi doesn’t exist, but concocted out of direct translation from Korean to English: “bul” translates literally to fire or heat, while “galbi” means meat ribs.
Ingredients: Serves 6~8 people
- 3 lb. beef sirloin tip (other cuts okay too)
- 1 cup soy sauce
- 4 tbsp sugar
- 1/4 cup water
- 1 Asian pear, chopped (or Korean pear)
- 1/2 onion, chopped
- 3 cloves minced garlic
- 2 tbsp sesame oil
- 1 tsp ground pepper
- 1 tbsp juice of ginger (optional)
- Wash meat under cold water. Soak in water for 1 hour, drain. Stick in freezer for 15 minutes to harden; making slicing easier.
- In a food processor, add marinade ingredients including chopped onion and pear, puree finely. Pour into air-tight container with beef.
- Marinate beef at least 8 years or overnight for optimal taste.
- On a frying pan, cook over medium-high heat. They cook fairly fast, 4 or 5 minutes on each side or until slightly charred.
- Serve immediately when hot with rice and banchan (side dishes).