Pops' Bul Kogi Backstrap

   This recipe is amazing!  We originally got the marinade recipe from my Great-Aunt Nancy.  If I remember correctly it was when I was in the eighth grade.  So it was (ahem) a few years ago.  We went to visit them in Virginia and she marinades thin strips of steak in this and cooked them on the grill.  It was delicious and unlike anything we had tasted before.  So of course we asked for the recipe.  It was my job to jot it down.  I still have the recipe written in my grade school handwriting!



   Early on, MiMi and Pops would make it much like Nancy did.  It was a hit every time.  Then pops marinated a venison backstrap in it. Oh my!  It has been a family favorite ever since!

   Rather than slicing the backstrap thin like a more traditional bul kogi, pops cuts his deer loins into larger medalion type cuts and soaks them in the marinade.  That way he can grill them to a medium-rare type doneness.  That is the best way to have deer loin in our book!  Everyone in the family loves it, and if he makes it for extended family it is gone in a snap.  I have never seen somebody try it and not like it.

   Of course this marinade is still very tasty on beef, so if you don't have venison don't feel like you can't enjoy it.  This recipe is still a good one for anyone's arsenal.

Bul Kogi Backstrap

Ingredients:

1/2 cup soy sauce

3 T sugar

1 T brown sugar

1/4 cup vegetable oil

1 T sesame oil

1 slice ginger, minced

1 large clove garlic, minced

1 T toasted sesame seeds (we usually omit these)

1/4 tsp pepper

3 lbs backstrap, sirloin tip or round roast

1. Mix all ingredients and marinate steak for several hours.
2. Cook on grill to desired doneness. (We love ours medium rare)