We needed a dinner Plan b one night last week so I told my hubby I would check in the freezer for a “simple meal.” What do you know, we had 2 lbs. of cut-up London Broil, ready for Korean bulgogi so I thawed it in the microwave.
The success of this recipe lies in the meat being properly cut by the butcher. Personally, I like a good marbled cut of beef chuck roast or a fatty pork roast. It doesn’t sound so healthy, but fat makes the meat more tender and flavorful.
As for the cut, I usually tell my butcher, “Cut it like wafer-thin bacon, and then cut it into two-inch pieces.” Each butcher interprets my instructions slightly differently, so it’s always an adventure. They can’t botch it too bad, I have decided.
The meat would have been more flavorful marinated longer but for a last- minute 2 hour prep it turned out pretty good. Ideally, marinate the meat overnight. Also, starting out with thawed meat is definitely better.
I also ended up making jap chae noodles. And used the little metal rice bowls I got for Mother’s day. “Simple meal” lol. (For a fancy meal it was actually fairly easy.)
Here was a fun part. Last summer my hubby had to get a butane stove when our camping grill quit working. The kind that goes with a grill pan expressly for bulgogi. I used it for the first time with this meal and it was nice to cook at the deck picnic table without having to deal with electric griddle chords.