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
- Mix all ingredients and marinate steak for several hours.
- Cook on grill to desired doneness. (We love ours medium rare)
I was just talking to Nancy yesterday and mentioned how much we enjoy this recipe. We had so much fun and good food when we visited them. Maybe we should ask her for more of her favorite recipes. Her Frango mint pie is etched in my mind. My favorite candy made into a pie. Yum.
ReplyDeleteThat is fun! We should try to get more recipes from her!
DeleteThis is the first time I've ever heard of this, but I'm already in love with the family history of it... Doesn't that make any recipe feel more special? When you know it comes from somebody's family, it's like a valentine for your tummy. Thank you for sharing! - Jerusha, TheDisneyChef.com
ReplyDeleteIt is sooo good! The way she fixed it was a lot closer to the Korean origins of the recipe. The basic recipe is the same, but the way we fix it has evolved over the years. We have been eating it the way you see it pictured for quite a few years now and we all love it!
DeleteI'll have to jot this recipe down, for when my husband and FIL get back from Deer hunting! I've never heard of this either, but it sounds delish! Until then I think this weekend, I'll try it on sirloin steak! Thanks Carlee for the story and the recipe! =)
ReplyDeleteI hope you try it and love it!! I almost can't imagine a deer loin done another way now. Thanks as always, Christine!
DeleteI have a marinade recipe with similar ingredients, AMAZING!
ReplyDeleteJenna
Aren't these flavors a great combination?
DeleteMy husband loves bul kogi so I can't wait to try this recipe for him. Thanks for sharing at the This Is How We Roll Link party on Organized 31.
ReplyDeleteIf he likes it half as much as we do, you'll be in good shape!
DeleteBul kogi is fabulous! I'm going to try this recipe:-) Thanks for sharing at Funtastic Friday.
ReplyDeleteI hope you love this as much as we do! Thanks for hosting!
DeleteHow cool that you have your deer in a traditionally Korean marinade. Thanks for sharing it at the #AnythingGoes Link Party.
ReplyDeleteIt is delicious with the deer. Thanks for hosting!
DeleteI love finding new marinades to try! I'm so glad you shared it with us at #FoodieFriDIY! Sharing!
ReplyDeleteThis one is a keeper, that is for sure. Thanks for hosting!
DeleteYummy!! Thanks for sharing on My 2 Favorite Things on Thursday!! Hope to see you again tomorrow!! Pinned!
ReplyDeleteThank you! See you tomorrow!
DeleteLooks delicious! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can't wait to see you next week!
ReplyDeleteThank you so much, see you soon!
DeleteSounds delicious! I'm not a fan of venison, so I'll be trying this on beef, instead ;) Thanks so much for sharing it with us at Talented Tuesdays!
ReplyDeleteIt is wonderful either way! Thanks so much for hosting!
DeleteThank you!
ReplyDeleteYou're welcome!
DeleteOooooh! This sounds fabulous! I've never had venison so I will use beef, but I can't wait to try it.
ReplyDeleteIt is super good with beef too! We love it both ways!
Delete