Bulgogi (Korean BBQ Beef) + Asparagus with Gochujang Sauce #BBQWeek #Sponsored

This is a sponsored post written by me on behalf of Michigan Asparagus
 in conjunction with #BBQweek. All opinions are my own.

Welcome to #BBQWeek. But, first, I need to offer many, many thanks to Ellen of  Family Around the Table for organizing this week. These events are fun, but they are also a ton of work for the folks on the back end. Kudos, Ellen.

Let’s fire up the grill, serve up some burgers or steaks or chicken and some delicious sides and desserts! Follow #BBQWeek on social media so you don’t miss one delicious recipe. There are more than 20 recipes planned this week from some amazing bloggers. So, please check back on Wednesday and Friday as well.

Today, our event kick-off, we also have a special treat as one of our sponsors - Michigan Asparagus - is giving one winner two grilling baskets and $50 gift card. Wowza! Enter at the end of this post.

Fresh asparagus is definitely a harbinger of Spring and Michigan is one of the largest domestic asparagus growers in the United States. Michigan Asparagus is available mid-May through June and is the only hand-snapped harvested asparagus which means more usable asparagus and less waste.

Local Michigan farmers produce approximately 25 million pounds of Michigan Asparagus during the state's 6-7 week harvest. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium.

The BBQWeek Creations with Asparagus!

• Best Grilled Vegetables (with Asparagus) from Feeding Big
• Bulgogi (Korean BBQ Beef) + Asparagus with Gochujang Sauce from Culinary Adventures with Camilla
• Grilled Asparagus & Parmesan Pasta with Toasted Pecans from Tip Garden
• Grilled Asparagus Nachos from Red Cottage Chronicles
• Grilled Asparagus Pasta Salad from Dad What’s 4 Dinner
• Grilled Asparagus Salad with Haloumi and Pistachio Pesto from Grumpy’s Honeybunch
• Grilled Asparagus Tart from A Day In The Life On The Farm
• Grilled Bacon Wrapped Asparagus with Balsamic Drizzle and Toasted Pecans from Family Around The Table
• Grilled Breakfast Flatbread with Asparagus and Bacon from Caroline's Cooking
• Grilled Citrus Chicken & Asparagus Packets from Jolene’s Recipe Journal
• Grilled Hoisin Chicken and Asparagus Summer Rolls from Palatable Pastime

My Offering...
When Ellen first pitched this week, I was excited to share some international BBQ recipes and wanted to start with a family favorite: Korean BBQ beef, called Bulgogi. When she added the proviso that our kick-off recipe needed to include asparagus, I decided to share a simple dish that showcases fresh asparagus and embraces the flavor profile from Korea.

I was first introduced to bulgogi when I was in college in Berkeley and my parents came to visit. We were looking for somewhere casual to eat and stumbled across a food court just a block away from campus. I was a vegetarian at the time, but my dad ordered bulgogi; my mom opted for the bibimbap; and I went for the jap chae. The restaurant became a family favorite and every time my parents visited, we went there. Eventually I was drawn back to being an omnivore and came to love bulgogi, too. Yum.

When I have time, I make my own. But there's a Korean restaurant in town that is my go-to with my own family when we need a delicious, filling dinner. When I walk in, the owner greets me and asks, "Bulgogi and Jap Chae?" Yes, please!

Bulgogi

Korean BBQ Beef

Ingredients

• 1-1/2 to 2 pounds thinly sliced sirloin (here's a secret: I get the butcher to slice it for me!)
• 1 T cooking oil for the grill (I used peanut oil)

Marinade

• 6 T gluten-free soy sauce or tamari
• 3 T organic dark brown sugar
• 2 T rice wine (mirin)
• 1 T toasted sesame oil
• 1/2 organic onion, peeled and thinly sliced
• 2 to 3 cloves garlic, peeled and pressed
• 1 organic apple, peeled and grated (I think that traditionally it's made with pears)
• 1 t fresh ginger, peeled and grated
• 1/8 t ground black pepper

Procedure

Whisk together all of the ingredients for the marinade. Place the meat in a container (I used a flat, lidded glass container) and pour the sauce over the top. Hopefully the meat is completely submerged. If not, you'll need to turn the meat every couple of hours. Cover and refrigerate overnight or for, at least, 4 hours.

To cook, heat a grill - or grill pan on the stove - and swab with peanut oil so the meat doesn't stick. Cook the meat on high heat for 4 to 5 minutes per side, until meat is browned. Serve hot.

You can serve the bulgogi with some steamed rice and with other Korean side dishes. I offered it with gluten-free sesame noodles, kimchi, and asparagus with gochujang sauce.

Asparagus with Gochujang Sauce

Ingredients

• 1 pound fresh asparagus
• 1 T salt
• water

Gochujang Sauce

• 2 T gochujang (Korean red chili pepper paste)
• 2 to 3 T rice vinegar
• 1 T sugar
• 2 t gluten-free soy sauce or tamari
• 1 clove garlic, peeled and diced
• 1 t sesame oil
• 1/2 t sesame seeds

Procedure

Trim off the tough ends of the asparagus. Slice into 2" lengths. Blanch the asparagus in salted boiling water for 1 minute. Drain and shock with cold water. Drain again and set aside. 

Whisk together the sauce ingredients in a small mixing bowl. Portion out the asparagus into serving bowls. Spoon the sauce over the asparagus. Serve immediately.

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