Ingredients

1. •1 Pound beef sirloin thinly sliced
   

2. •1 1/2 Cups of brown sugar
   

3. •1 Cup of soy sauce
   

4. •3 Tablespoons red wine
   

5. •2 Tablespoons rice wine vinegar
   

6. •6 Cloves of garlic, minced
   

7. •1 Teaspoon ginger, grated
   

8. •1 Large onion, sliced
   

9. •2 Tablespoons sesame seed
   

10. •4 Scallions biased cut
    

Directions

Korean or Asian markets sell thinly sliced meat just for bul go gi. If you cannot find it, just buy the sirloin and cut it yourself. Be sure to cut it across the grain in very thin slices. Also, slightly freeze the meat for easier cutting.

In a mixing bowl, whisk together the brown sugar, soy sauce, red wine, rice wine vinegar, garlic, and ginger. Set aside.

In a one-gallon Ziploc bag or large glass bowl with a lid add the onions, scallions and meat. Pour in the sauce mixture. Toss or massage, if using Ziploc bag, until thoroughly coated. Add sesame seeds.

Refrigerate for 5 to 8 hours or overnight. For best results, marinate overnight.

If grilling on an outdoor grill, lay aluminum foil over the grill and puncture holes. Heat grill to high. I use a tabletop grill.  Grill on one side for 2-3 minutes and turn and grill for another 2-3 minutes. The timing depends on the thickness of the meat.

Miso Paste

1. •1/2 Cup light miso
   

2. •1 Tablespoon kochu jahng (Korean red pepper paste)
   

3. •1 Clove garlic, minced
   

4. •1 Tablespoon of vegetable oil
   

5. •1 Tablespoon of sugar
   

Serve with rice, red leaf lettuce, kimchi, miso paste and pickled radish (white, radishes julienned). Add a tablespoon of rice and layer it with kimchi, radish, bul go gi and miso paste on the lettuce. Fold like a wrap and enjoy.

For a non-traditional fare, serve it with grilled flour tortilla. Wrap it as you would with the lettuce and pile on the radish, kimchi and miso.

Note: There are different type of pickled radish. I don’t use the yellow pickled radish, which is commonly used for Korean sushi (kim bop). It contains ingredients that could potentially be harmful. Check out the ingredients before you purchase the pickled yellow radish.

Chicken Version

Ingredients

1. •1 Chicken breast, cut into 2-inch strips
   

2. •1/2 Cup of brown sugar
   

3. •1/2 Cup of soy sauce
   

4. •1 Tablespoon rice wine vinegar
   

5. •6 Cloves of garlic, minced
   

6. •1 Teaspoon ginger, grated
   

7. •1 Large onion, sliced
   

8. •2 Tablespoons sesame seed
   

9. •4 Scallions biased cut
   

DIrections

In a mixing bowl, whisk together the brown sugar, soy sauce, rice wine vinegar, garlic, and ginger.

In a one-gallon Ziploc bag or large glass bowl with a lid add the onions, scallions and chicken breasts. Pour in the sauce mixture. Toss or massage, if you’re using a Ziploc bag, until thoroughly coated. Add sesame seeds.

Cover and refrigerate for about two hours.

If grilling on an outdoor grill, lay aluminum foil over the grill and puncture holes. Heat grill to high. I use a tabletop grill. Grill on one side for 4-5 minutes and turn and grill for another 4-5 minutes. The timing depends on the thickness of the meat.

Miso Paste

1. •1/2 Cup light miso
   

2. •1 Tablespoon kochu jahng (Korean red pepper paste)
   

3. •1 Clove garlic, minced
   

4. •1 Tablespoon of vegetable oil
   

5. •1 Tablespoon of sugar
   

Serve with rice, red leaf lettuce, kimchi, miso paste and pickled radish (white, radishes julienned). Add a tablespoon of rice and layer it with kimchi, radish, grilled chicken and miso paste on the lettuce. Fold like a wrap and enjoy.

For a non-traditional fare, serve it with grilled flour tortilla. Wrap it as you would with the lettuce and pile on the radish, kimchi and miso.

Note: There are different type of pickled radish. I don’t use the yellow pickled radish, which is commonly used for Korean sushi (kim bop). It contains ingredients that could potentially be harmful. Check out the ingredients before you purchase the pickled yellow radish

Umma’s 10-hour Shift
Gehran Jhim

Umma’s Refreshing Oi

Naeng Guk (Oi Nang Guk)

Summer Time Shrimp and

Bok Choy with Ginger and

Soy Sauce

Cool as Cucumber Soba Noodles