Bulgogi, or Korean BBQ Beef, is one of my favorite spiced meat dishes. Traditionally made from thinly sliced rib-eye steak usually cut at a Korean market, this can also be made by thin slicing regular rib-eye or sirloin across the grain. You can also increase the amount of red pepper flakes to easily bring the heat. Works best as a Frittata or upgrade to the Ramen Crust from the previous recipe. However, if you go Frittata style I recommend adding 1/2 cup of steamed rice to each pie.
Serves: 16 – 22 (2 Quiches)
Ingredients
- 1 – 1/2 lbs. thinly sliced Rib-Eye or Sirloin Steak
- 1/4 medium Yellow Onion
- 4 Green Onions, finely sliced
- Base Quiche Mix
- 4 extra Eggs
- 1/4 pint of Half and Half, extra
- 2 Ramen Crusts (optional)
Marinade
- 1/2 cup Soy Sauce
- 4 Tbsp Brown Sugar
- 4 cloves Garlic, minced
- 1 Tbsp Sesame Oil
- 3 Tbsp toasted Sesame Seeds
- 1/2 tsp Crusted Red Pepper
- 1/4 tsp ground Black Pepper
Preparation
In a large mixing bowl, combine all the ingredients for the marinade and whisk until fully mixed. If you haven’t been able to get your beef thin sliced from the store, you can take a regular US style cut and place it in the freezer for about 45 minutes. Then take it out and slice it across the grain into slices that are less than 1/4 inch.
When all of the marinade is fully mixed and you’ve got the beef fully sliced, add the sliced beef and both kinds of onions into the bowl. Using your hands, massage the marinade into the each slice of the beef. Cover and refrigerate for 1 hour.
You can either pan fry this or grill it over an open flame. To pan fry, use a skillet over high heat with some Sesame Oil and place the slices in a single layer on the pan. Fry each side until cooked with a little dark brown and crispy bit on each side. If grilling, get the grill to about 400 deg, and spread each slice on the grill for no more than 4 minutes per side. Again try to get some good dark brown caramelized spots on each side. When all done, allow to rest at room temperature for at least 5 minutes, before continuing. Brush lightly with the remaining marinade and refrigerate until final assembly.
While your cooking the meat, take the remaining onions out of the marinade and just flash grill them. Just enough to get some char mark on them, but not enough to soften them. You can either store these separately or combine with the meat for storage until final assembly.
Final Assembly and Cooking
Preheat the oven to 375 degrees. Get your prepared crusts, and prepare your base quiche mixture, adding to it the extra Eggs, Half and Half, and 1/4 cup of the remains of the marinate. Take the meat and onions, reserving a about 1/4 cup of the green onions, and spread out in the crusts equally. After the quiche mixture is fully whipped, gently pour this over the meat and onion. Sprinkle over the top the reserved green onions. Cook in the oven for 30 – 40 minutes or until the top is a golden brown and you can stick a toothpick in the middle and it come out dry.
Remove and either serve or pack up for the trip to the rink.