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Food Dude recipe: Bulgogi Kebabs wrap up grilling and tailgating

Food Dude recipe: Korean barbecue classic is a perfect fit for pregame eats as Bulgogi Kebabs.
by Dave Cathey Published: August 31, 2011

photo - Bulgogi mini kebabs on a bed of butter lettuce make an instant tailgate lettuce wrap. Photo by Dave Cathey, The Oklahoman
Bulgogi mini kebabs on a bed of butter lettuce make an instant tailgate lettuce wrap. Photo by Dave Cathey, The Oklahoman

Fusing Korean barbecue flavor with the Middle Eastern technique of skewering meats, I came up with this tailgate-friendly version of the Korean classic Bulgogi.

Typically, Bulgogi is served as a mass of succulent beef with plenty of kimchee, steamed rice and sesame leaves. For the tailgate environment, I thought small skewers or even toothpicks would help keep the grill organized and easier to eat on the go.

Drop the finished product on a leaf of butter lettuce to make it an instant lettuce wrap and a squirt of Sriracha for heat.


1½ pounds sirloin steak, sliced into strips at least 3 inches long

6 tablespoons soy sauce

2 tablespoons Agave nectar or honey

3 tablespoons mirin

3 tablespoons sesame oil

6 tablespoons minced green onion, white and green parts

2 cloves garlic, smashed into paste with 2 teaspoons salt

1 tablespoons fresh ground pepper

2 tablespoons sesame seed toasted and ground

2 tablespoons salt

Extra sesame seeds for garnish

1 head butter lettuce

String beef lengthwise on small wooden skewers or toothpicks. The skewer shouldn't be visible.

• Combine the remaining ingredients and the beef in a large resealable bag or receptacle. Shake thoroughly and marinate at least four hours, preferably overnight.

• Light a grill to medium high heat, leaving an area for warming.

• Cook beef for 1 minute on each side, then move to a heatproof container over the area reserved for warming.

• Sprinkle with extra sesame seeds and serve on butter lettuce. Invite guests to use the leaf to pull the beef from the skewer and eat as a wrap.

Source: Dave Cathey.

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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