1. 14 Cuisineathome Issue 70
table for two | pacificrimbbq
korean bbq
at home
Vacations are synonymous with
summer, but they can be taxing on
you and your wallet. So leave your
worries and passport behind, and
travel to the Pacific Rim by way of
the backyard instead.TheseKorean
and Hawaiian feasts are two tickets
to paradise—and you don’t even
have to pack a bag!

2. 15www.CuisineAtHome.com august 2008
In Korea, bulgogi [bul-GOH-gee], or
“fire meat,” is one of the country’s
most popular dishes. Traditionally,
strips of marinated beef are cooked
on table-top charcoal grills. Of course,
an outdoor grill is fine, as is a broiler.
I use ribeye for its flavor but skip the
marinating step and toss the meat in a
dipping sauce after grilling instead.
Pickled vegetables are a staple on
Korean tables. They’re easy to make
but need an hour to “pickle,” so start
them first. If you can’t find daikon (a
large, white Asian radish), red radishes
work too. Sambal, a spicy chile paste,
and rice vermicelli, clear thin noodles,
can be found at Asian markets or in
the Asian section of grocery stores.
{ Pickle vegetables for just 1 hour. If
left in the marinade longer, they’ll get
too soft and turn very spicy.
{Korean sauces aren’t normally
thickened, but a little cornstarch
will help it cling to the meat.
{ After grilling, toss the beef in
some sauce to coat—it’ll help the
sesame seeds and scallions stick.
Bulgogi translation
Spicy Pickled Vegetables
Makes 2 cups
Total time: 15 minutes + marinating
2 T. rice vinegar
1 T. fresh lime juice
1 t. sugar
1 t. sambal
1/2 t. kosher salt
1/3 cup each carrot and daikon,
peeled, sliced into matchsticks
1/3 cup cucumber, seeded,
thinly sliced into half-moons
Whisk vinegar, lime juice, sugar,
sambal, and salt together in a bowl
until sugar and salt dissolve. Pour
marinade over vegetables in a
resealable plastic bag and refrigerate
1 hour. Drain vegetables in a
colander before serving.
Per 1/2 cup: 23 calories; 17% calories from fat; 0g total fat;
5g carb.; 550mg sodium; 1g fiber; 1g protein
Korean-style Bulgogi
with ginger dipping sauce
Makes 2 servings
Total time: 25 minutes
Simmer; Whisk in:
1/4 cup brown sugar
1/4 cup rice vinegar
2 T. soy sauce
2 T. fresh ginger, minced
1 T. garlic, minced
2 t. toasted sesame oil
2 t. sambal
1 T. water
1 t. cornstarch
Season and Grill; Garnish with:
3/4 lb. ribeye steak, cut into
1/4"-thick strips
Salt and pepper
Sliced scallions
Toasted sesame seeds
Preheat grill to high.
Simmer sugar, vinegar, soy sauce,
ginger, garlic, sesame oil, and sambal
together in a small saucepan over
high heat. Combine water and
cornstarch in a small bowl, then
whisk into the sauce. Return mixture
to a boil and simmer 1 minute;
remove from heat and set aside.
Season ribeye strips with salt and
pepper; grill 2 minutes per side, then
toss in 2T. dipping sauce. Arrange
strips on 2 plates and garnish with
scallions and sesame seeds. Serve
with vermicelli, vegetables, and
remaining sauce on the side.
Per serving: 410 calories; 43% calories from fat; 20g total
fat; 29g carb.; 729mg sodium; 0g fiber; 31g protein
4 oz. dry rice vermicelli
2 T. scallions, thinly sliced
1 T. toasted sesame oil
1 T. sesame seeds, toasted
Prepare vermicelli according to
package instructions and cool.
Toss with remaining ingredients.
Per cup: 301 calories; 26% calories from fat; 9g total
fat; 45g carb.; 9mg sodium; 1g fiber; 5g protein
Sesame Rice Vermicelli
Makes 2 cups
Total time: about 15 minutes