Korean Bulgogi Barbeque & Field Trip to Flushing, Queens, New York

Serves: Total Time:
2 20 min

Directions

  1. Place rib-eye on plate, add 4 oz. Cindy's Kitchen Original Korean BBQ Sauce.
  2. Add salt, pepper, and minced garlic to taste, lightly brush.
  3. Using a Korean stone grilling plate (available at many Asian supermarkets) or conventional grill cook 1-3 minutes on first side until you see grill marks.
  4. Flip and cook to your liking, medium to well done. Up to an additional 5 minutes.
  5. Serve bulgogi with banchan or lettuce to make Korean BBQ vegetable wraps.
  6. Use Cindy's Kitchen Hot & Spicy "Gochujang" Sauce for dipping.
Cindys Note
Chef

Kathy Choi-Lee
Founder

"149th Place in Flushing, Queens is the home of several of the best Korean restaurants in New York."

KOKO Living Logo
http://www.kokoliving.com

Ingredients

  • 1 lb. Rib-Eye
  • 1/2 cup Minced Garlic
  • Optional items for Korean BBQ Vegetable Wrap
  • 1 bunch Perilla Leaves (Korean Basil)
  • 1 half Steamed Cabbage
  • Optional Pre-made Banchan (Korean Small Plates) available at Hmart
  • Stir Fired Anchovy
  • Seasoned Radish
  • Seasoned Korean Seaweed
  • Pickled Radish
  • Bean Sprout in Sesame Oil
  • Broccoli in Sesame Sauce
  • Soy Bean Powder
  • Sushi Rice
  • Kim Chi
Original Korean BBQ Sauce Image  Image

This recipe was made using Original Korean BBQ Sauce and .

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