Rind - April 18, 2023

Bulgogi – Korean fire meat

Recipe Facts

Difficulty level:
easy ◉◉◉◎◎

Quantity for:
4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Grill for indirect grilling, stainless steel bowl or Dutch oven with grate

Ingredients:

• approx. 1.2 kg short ribs
• 6 tbsp toasted sesame oil
• approx. 400 ml soy sauce
• 1 bunch of spring onions
• 6 cloves of garlic
• 2 tbsp sesame seeds
• 1 tbsp brown sugar
(alternatively 1 tablespoon honey)
• if required 1 chilli
• 1 pinch of salt

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This and other recipes can be found in FIRE&FOOD 01/23!

preparation

Bulgogi is a well-known Korean meat dish and literally means "fire meat". Not because of its particular spiciness, but because it is traditionally grilled over an open fire or glowing hot charcoal. The classic version is prepared with tender beef such as ribeye steak, roast beef or fillet, but the GlutsBrothers use juicy short ribs as a base.

➊ Trim the solid and coarse fat from the top of the short ribs using a fine and sharp knife. We always leave some of the fat on the short ribs and only remove the surface.

➋ For the silver skin on the underside of the bone, we use the handle of a spoon or fork and slide it between the bone and the silver skin. The skin can then be easily removed to the side with your hands.

➌ Now place the meat in the prepared bulgogi sauce in a suitable roasting pan or bowl and marinate covered in the refrigerator for about 24 hours. If you have a vacuum sealer, you can use it to intensify the flavor of the meat even more.

➍ Stir the sesame oil, soy sauce and sugar or honey vigorously until a homogeneous liquid is formed. Finely chop the spring onions and garlic cloves and add them together with the sesame seeds and salt, then mix well again with a spoon or whisk. Be careful with the salt and taste beforehand, as the soy sauce can be quite salty - depending on the manufacturer. If you want a little more spice and heat, add finely chopped chili to the now mixed bulgogi sauce.

➎ Take the meat out of the fridge about 1 hour before placing it on the grill, prepare the grill for indirect grilling and preheat it to 100 °C. Grill the short ribs indirectly for 3 hours. Then transfer them to a stainless steel bowl or a Dutch oven with a grill to steam for another 3 hours together with the remaining bulgogi sauce. The short ribs should now be "bone-soft" so that the bones can be removed without any effort.

➏ We recommend serving glass noodles and rice with carrots and egg custard as a side dish. The remaining sauce can of course also be used for the side dishes. A strong Cabernet Sauvignon or Syrah brings out the great taste without distorting it.

Enjoy your meal or in Korean: “Mani Dusseijo”, which means: “Please take a lot!”

Recipe from the GlutsBrothers

Tobias Vogt and Thomas Schermer are enthusiastic grill and BBQ specialists and have been running a grill and gourmet concept store in Rosenheim, Bavaria, since 2015 as GlutsBrothers. The topic of enjoyment is their top priority and is what drives and motivates them to keep trying out new dishes and variations. High-quality food paired with easy implementation for enjoyable moments are the focus of their workshops. www.glutsbrothers.de

Recipe from FIRE&FOOD issue 1/2023