Back to Barbecue Basics
By Steve Nestor
The griddle has been working overtime in the Barbecue Bible kitchen since I received the Wildfire drop-in griddle for their gas grill. In previous posts, you have seen how the griddle created the ideal balance of crispy exterior to succulent interior on a salmon filet. And it was ideal for searing a flank steak for the ultimate Cinco de Mayo taco.
Wildfire Outdoor Living is an Arizona-based company specializing in high-performance gas grills and premium outdoor kitchen solutions. Wildfire brings a commitment to cutting-edge technology and industry-leading innovation. Their 304 stainless steel design and illuminated LED knobs, cast stainless steel burners, and laser-cut stainless steel cooking grates create products that will provide peak performance. They also allow you to customize your outdoor kitchen with designer finish knobs and handles to meet the growing demand for designer outdoor kitchens.
The drop-in griddle will turn your Wildfire gas grill into a full-fledged kitchen for breakfast, lunch, and dinner. You can enjoy pancakes and bacon for breakfast, smash burgers for lunch, or stir-fry for dinner, all on the drop-in griddle.
Photo Credit: Steve Nestor
Why Bulgogi Works So Well on a Griddle
The benefits of using a griddle include uniform heat, superior searing capabilities, a flat cooking surface, a large surface area, and my favorite: speedy cooking. During the workweek, my wife and I are looking for something we can cook quickly, but we also want it to taste good. Here is a recipe that takes advantage of the best qualities of the griddle and was quick and easy to prepare. Korean steak, often referred to as “bulgogi,” prepared on the griddle is the perfect match. Here is how it all came together.
How to Slice Steak for Bulgogi
Bulgogi steak can be made using ribeye, sirloin, or flank steak. The key is to slice the steak thin and add a flavorful marinade. I purchased sirloin steak from my local butcher. Your butcher might even slice the steak for you on the meat slicer. While I prepared the marinade, I placed the steak in the freezer for 10 minutes. The steak firms up when placed in the freezer and makes it easier to slice. Depending on your knife skills, you could skip this step.
A Fast Marinade with Big Flavor
The marinade consisted of 1 cup of pineapple juice, 1/2 cup of soy sauce, 1/4 cup brown sugar, 3 smashed garlic cloves, one 1-inch piece of fresh ginger, and 2 tablespoons of sesame oil. I combined all the ingredients in the blender.
Next, I thinly sliced the sirloin steak and a white onion. I placed the steak and onion in a large glass bowl and poured the marinade over the top. I let the steak marinate in the refrigerator for 4 hours.
Cooking Bulgogi on the Griddle
I heated the drop-in griddle to medium-high heat. I knew the griddle was ready to go when I put a drop of water on the griddle and it evaporated immediately. The thinly sliced steak and onion hit the griddle and sizzled immediately.
Photo Credit: Steve Nestor
The high heat of the griddle and the marinade created a crispy, dark exterior on the steak. Once one side of the steak was seared, I flipped it over to finish cooking. Total cooking time for the steak and onions was just a few minutes. Due to the large flat cooking surface, the griddle was not crowded and there were no grates for food to fall through.
Serving Bulgogi Steak in Lettuce Wraps
Keeping with my theme of quick, easy, and delicious, I added the bulgogi to a lettuce wrap. The steak was then topped with quick-pickled Asian cucumbers and garnished with green onion and sesame seeds.
The bulgogi developed a crusty and flavorful exterior due to the combination of the griddle’s high heat and the marinade. In addition to flavoring the steak, the pineapple juice in the marinade tenderized it. The quick-pickled Asian cucumbers balanced the sweetness of the steak while adding freshness and crunch to the lettuce wrap.
The Wildfire drop-in griddle and gas grill allow you to bring your whole kitchen outside for breakfast, lunch, and dinner.
Griddled Bulgogi Steak: Frequently Asked Questions
What cut of steak is best for bulgogi?
Ribeye, sirloin, and flank steak all work well for bulgogi. The most important step is slicing the meat thinly so it cooks quickly and absorbs the marinade.
Why do you freeze the steak before slicing it?
A short chill in the freezer firms up the steak, making it easier to slice thinly. Ten to fifteen minutes is usually enough; you do not want the steak frozen solid.
How long should bulgogi steak marinate?
Four hours gives the steak plenty of time to absorb the flavor of the soy sauce, garlic, ginger, sesame oil, brown sugar, and pineapple juice. Avoid marinating it too long, since pineapple juice can continue to tenderize the meat.
Can you cook bulgogi on a griddle?
Yes. A hot griddle is ideal for bulgogi because the flat surface gives thin-sliced steak direct contact with the heat, helping the marinade caramelize while the meat cooks quickly.
What should I serve with bulgogi steak?
Bulgogi steak is great in lettuce wraps with pickled cucumbers, green onions, and sesame seeds. It can also be served over rice, tucked into tacos, or paired with grilled vegetables.
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