In a decades-old spiral-bound police community cookbook, Songza Park’s recipe for “BUL KOGI (Barbecued Beef)” calls for 2 pounds of sirloin steak that you have to slice “very thin on the bias” before ...
Growing up in Atlanta, Korean-American food writer Eric Kim relished the piping-hot platters of crispy bulgogi — thinly sliced beef, marinated then grilled — at holiday gatherings, including Seollal, ...
Bulgogi, also known as Korean barbecue, literally translates to “fire meat” — traditionally cooked over very hot charcoal or open flame — and is made using thin slices of boneless beef. Ribeye is ...
From its origins in ancient Korea to kitchens across the diaspora today, this staple of Korean barbecue means something different to everyone. By Eric Kim In a decades-old spiral-bound police ...
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