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Thursday, June 25, 2015

Pops' Bul Kogi Backstrap

This Korean BBQ style venison backstrap is our absolute favorite way to enjoy venison. You can also use the marinade on steaks or thinly sliced beef for a more traditional take. 

pile of grilled venison backstrap medallions on platter


    If you are looking for a great way to give your venison or been an out of this world flavor, you are in the right place.  This is by far our family's favorite marinade for either.  Just let it soak up the goodness and grill it to perfection.  We enjoy it cooked medium rare, it is super tender and really flavorful.  Everyone who has it falls in love!

   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 marinated thin strips of steak in this and cooked them on the grill.  It was delicious and unlike anything we had tasted before, being small town Midwesterners after all .  

    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! 

lots of pieces of venison backstrap on charcoal grill


   Rather than slicing the backstrap thin like a more traditional bul kogi, pops cuts his deer loins into larger medallion 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. 


Pops and KC putting backstrap pieces on the grill

   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. 

For another great venison dinner, check out my recipe for backstrap and broccoli. I included instructions for making it either in the slow cooker or instant pot. 

While you have the grill fired up, you might as well make some of Pops' stuffed jalapenos as well.  Then your whole meal can be inspired by him! 

Pops' Bul Kogi Backstrap
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Pops' Bul Kogi Backstrap

Yield: 6 Servings
Author: Cooking With Carlee
Prep time: 10 MinCook time: 10 Mininactive time: 2 HourTotal time: 2 H & 20 M
If you are looking for a great way to give your venison or been an out of this world flavor, you are in the right place. This is by far our family's favorite marinade for either. Just let it soak up the goodness and grill it to perfection. We enjoy it cooked medium rare, it is super tender and really flavorful. Everyone who has it falls in love!

Ingredients

  • 1/2 cup soy sauce
  • 3 Tablespoons sugar
  • 1 Tablespoons brown sugar
  • 1/4 cup vegetable oil
  • 1 Tablespoon sesame oil
  • 1 slice ginger, minced
  • 1 large clove garlic, minced
  • 1 Tablespoon toasted sesame seeds (we usually omit these)
  • 1/4 teaspoon pepper
  • 3 pounds venison backstrap, sirloin tip or round roast

Instructions

  1. Cut backstrap into medallions about an inch thick. Place in a large plastic zipper bag.
  2. Combine the marinade ingredients together and pour over meat. Seal the bag and refrigerate for several hours.
  3. Grill to your liking. We find medium rare gives a super tender result. 
venison recipe, korean bbq recipe, korean bbq venison, grilled venison recipe
dinner
American
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Created using The Recipes Generator

This Korean BBQ style venison backstrap is our absolute favorite way to enjoy venison. You can also use the marinade on steaks or thinly sliced beef for a more traditional take.


26 comments:

  1. 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.

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    1. That is fun! We should try to get more recipes from her!

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  2. This 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

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    1. It 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!

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  3. I'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! =)

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    1. I hope you try it and love it!! I almost can't imagine a deer loin done another way now. Thanks as always, Christine!

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  4. I have a marinade recipe with similar ingredients, AMAZING!
    Jenna

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    1. Aren't these flavors a great combination?

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  5. My 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.

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    1. If he likes it half as much as we do, you'll be in good shape!

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  6. Bul kogi is fabulous! I'm going to try this recipe:-) Thanks for sharing at Funtastic Friday.

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    1. I hope you love this as much as we do! Thanks for hosting!

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  7. How cool that you have your deer in a traditionally Korean marinade. Thanks for sharing it at the #AnythingGoes Link Party.

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    1. It is delicious with the deer. Thanks for hosting!

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  8. I love finding new marinades to try! I'm so glad you shared it with us at #FoodieFriDIY! Sharing!

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    1. This one is a keeper, that is for sure. Thanks for hosting!

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  9. Yummy!! Thanks for sharing on My 2 Favorite Things on Thursday!! Hope to see you again tomorrow!! Pinned!

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  10. Looks 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!

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  11. Sounds 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!

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    1. It is wonderful either way! Thanks so much for hosting!

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  12. Oooooh! This sounds fabulous! I've never had venison so I will use beef, but I can't wait to try it.

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    1. It is super good with beef too! We love it both ways!

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