I love when you can blend up some simple ingredients to make a delicious marinade. If you’re not familiar with Bulgogi, the name translates to fire meat, which is beef, thinly sliced and grilled. This can be done inside on a stove grill pan or outside like I did on skewers. Making this dish kabob-style is not traditional, but an easy and fun way to cook given that it is still summer, and delicious, tender beef is the result. The beef is to be sliced as thinly as possible. It doesn’t have to be razor thin, just thin enough so it will cook up really quickly, but also stay tender. If it is too thin, it will not skewer well. What is unique about the marinade is the addition of a pear. An Asian pear is traditional, but a Bosc pear will also work. The combination of ingredients may differ depending from recipe to recipe. You can serve the meat one of a few ways. In a bowl with steamed white rice and your favorite vegetables (I served it with Asian grilled mushrooms, pictured below) or in a lettuce wrap, along with a side of kimchi. As I mentioned, the marinade can blended and you can marinade the beef overnight. No one ever said more flavor is a bad thing, right? If you’ve tried these Grilled Korean Beef Bulgogi Style Skewers or have a question, please leave it below. I love to hear from my readers. More Asian Inspired Recipes:
Trio of Asian Dipping Sauces Miso Sauce Dressing and Marinade Slow Cooker Shredded Chicken Banh Mi Vegetarian Chinese Hot and Sour Soup
