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Step 1: Start by making steamed rice
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Make rice in rice cooker or sauce pan as this takes about 22 minutes. If using sauce pan on the stove, make sure you start in med-high heat until it starts to boil. Then switch to medium heat and boil for 5-6 minutes. When the rice is almost completely soaked with water, lower the heat to medium-low and boil for 8-10 minutes, then in very low heat for additional 3 minutes.
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Step 2: Make the Bulgogi BBQ marinade in a bowl
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Add all the ingredients and stir properly.
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Place the thinly sliced bulgogi beef in a deep bowl and pour half the marinade over. Mix properly with hand (using sanitary kitchen gloves)
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Place the beef ribs on a separate plate. Pour the remaining marinade evenly over the beef ribs on both sides.
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Leave the marinated beef aside for 10-15 minutes
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Step 3: Prepare the vegetables
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Slice the onion, zucchini, oyster mushroom and green pepper in thin pieces and place them on a plate
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Step 4. Prepare the lettuce wrap Ssam-jang paste
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Chop up the tofu and place them in the clay pot or sauce pan.
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Add sesame oil, kochujang, dwenjang, pepper and garlic and mix properly.
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Cook in med-low heat, covered for 10 minutes. (15 minutes if adding beef)
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Step 5: Prepare the portable grill or skillet on the dining table with the vegetables, ssam jang, steamed rice and enjoy!
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* Remember to pour 1 TBS of cooking/olive oil on the grill before adding vegetables and beef to prevent them from sticking or getting burned
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Useful tips:
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*Key to tender, delicious Bulgogi is to marinate the beef for at least 40 minutes before cooking. Ginger and lemon are used as meat tenderizers.
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* Follow the 5 steps in the order as described above to keep the preparation and cooking time to 30 minutes.
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* Recommended wine: Chilled Soju (Korean wine) with sliced lemon!
