The HGTV star shares her family’s recipe for these delectably thin, marinated slices of Korean BBQ beef.
My mom grew up in Seoul, South Korea, with a mother who was an amazing cook.
What I remember most about that time is my grandmother cooking amazing food nonstop.
Photo: Amy Neunsinger
FromMagnolia Tableby Joanna Gaines.
Copyright 2018 by Joanna Gaines.
Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Add the beef and coat it completely in marinade.
Cover and refrigerate for 4 to 5 hours.
Cover and refrigerate until ready to serve.
Prepare a hot grill.
Grill the beef on both sides until medium-well, 3 to 5 minutes, flipping halfway through cooking.
Dont crowd the skillet or foil, so do this in batches if necessary.
As you finish each batch, transfer it to a serving platter and continue with the remaining beef.
Serve the bulgogi on top of steamed rice.
Garnish with green onion and toasted sesame seeds and spoon the cucumber kimchi salad alongside.
Note
My mom usually has the butcher slice the beef for this dish when she buys it.
Gochugaru, or Korean red pepper, is commonly used in kimchi.
It adds precisely the right amount of heat and unique flavor to the cucumber salad.
