The Seattle Times: Pacific Northwest Magazine

Fired Beef (Pulgogi)

Serves 4 to 6
Adapted from "Growing Up in a Korean Kitchen" by Hi Soo Shin Hepinstall

2 pounds lean beef sirloin
For the marinade:
1/2 cup vermouth or rice wine
1/4 cup soy sauce
1/4 cup fresh-squeezed orange juice
2 green onions, thinly sliced
4 cloves garlic, thinly sliced
4 walnut halves
3 tablespoons malt syrup or corn syrup
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon sesame seeds
1/4 tablespoon freshly ground black pepper
For the garnish:
Hot steamed rice
Lettuce leaves
2 teaspoons hot pepper flakes

1. Slice the beef across the grain into strips 1/8 inch thick.
2. Combine the rice wine, soy sauce, orange juice, green onions, garlic, walnuts, malt or corn syrup, sugar, sesame oil, sesame seeds and pepper in a bowl; mix well with a spoon.
3. Add the beef and toss to coat thoroughly. Cover and refrigerate the beef in the marinade for at least one hour.
4. Grill the beef over hot coals or on a gas grill for about 5 minutes on each side.
5. Using scissors, snip the beef strips into bite-size pieces.
6. Serve the beef with the rice, lettuce leaves and hot pepper flakes. Each person wraps bite-sized pieces of grilled beef in the lettuce leaves, seasoning to taste with pepper flakes.

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