I first had bulgogi in Chicago's Koreatown with my college roommate. The tender, flavorful beef, grilled tableside and accompanied by panchan (side dishes) and rice and lettuce for wrapping, was delicious and memorable. I've made it a few times recently on the grill, and I love it, in spite of the messy production it is to eat it.
If you have a Korean grocery store near you (like Super HMart), you can buy bulgogi beef. Otherwise, use sirloin or flank steak (my choice). Slice the steak thinly - no more than 1/4 inch thick. Cut it against the grain and marinate it overnight or all day if possible. It will cook in a few minutes on the grill.
Serve the meat with steamed white rice, red or green leaf lettuce, and hot sauce (chili-garlic sauce like Sriracha).
Bulgogi
1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 1/2 tablespoons white sugar
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1/2 teaspoon ground black pepper
1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
2. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
