Bulgogi - Korean Barbecued Beef

Note from Cheri: This recipe, text and photo below are reprinted from Asian Grilling: 85 Satay, Kebabs, Skewers and Other Asian Inspired Recipes for Your Barbecue (2002 William Morrow), by Su-Mei Yu. Teach your barbecue a new language (or 2 or 3) with this inspired collection of delicious Asian inspired grill recipes. You'll tour the Pacific Rim with these recipes inspired by Chinese, Japanese, Thai and Philippino cuisines. Click here to learn more about this great book, along with discount ordering links and more delicious free sample recipes.

With its spice scented meat and lightly sweet flavor, Korean barbecue reminds me, in a way, of char siew, Chinese barbecued pork. It's fun to serve Korean barbecue because of the array of pickles and salads that accompany the grilled meat. These are available, ready made, in Korean and some other Asian markets. Even without them, you can still enjoy an authentic Korean meal with Potato, Egg and Bean Sprout Salad (page 91 of Asian Grilling, or even American Potato Salad) and the popular kimchee, spicy pickled cabbage and daikon, which is available in many supermarkets, as well as Asian markets. Traditional Korean Bulgogi uses beef or pork shortribs, thinly sliced across the bones. This is a difficult cut to get in American supermarkets, so I use beef sirloin as a substitute.

1 1/2 pounds beef sirloin 4 scallions (white and green parts) minced 2 tablespoons minced ginger 4 garlic cloves, minced (2 tablespoons) 2 tablespoons sesame seeds 3 tablespoons sugar 1 teaspoon freshly ground black pepper 1 teaspoon cayenne pepper 1 tablespoon molasses 1/4 cup fresh lemon juice 1/4 cup soy sauce 2 tablespoons sesame oil 10 to 12 long metal skewers vegetable oil spray (or use your Misto) 10 to 12 romaine lettuce leaves 1 lemon, thinly sliced

Makes 10 - 12 Skewers 1. Slice beef diagonally across the grain into long thin strips approximately 1/4 inch thick. Set aside. 2. Combine the scallions, ginger, garlic, sesame seeds, sugar, pepper, cayenne, molasses, lemon juice, soy sauce and sesame oil in a bowl and mix well. Transfer to a large zippered plastic bag and add the beef slices. Seal and toss the bag lightly back and forth to coat the beef. Refrigerate overnight. 3. Heat the grill. 4. While waiting for the grill to get hot, remove the beef from the refrigerator. Spray the metal skewers with vegetable oil and thread a slice of beef lengthwise on a skewer, keeping it flat. Add 1 or 2 more pieces of the beef on the skewer. Repeat with the remaining beef. Transfer the remaining marinade to a bowl. 5. Generously spray the beef with vegetable oil. Lay the skewers on the grill over medium0high heat. Grill, basting the beef with the reserved marinade and turning frequently to prevent burning, until medium-rare, 3 to 4 minutes. Transfer to a plate and remove the beef from the skewers. 6. Slice the beef into bite-sized pieces. Transfer to a serving platter lined with lettuce leaves, garnish with lemon slices and serve.