Grilled Elk Bulgogi

Recipe and introduction by Ryan Sparks

Bulgogi, an iconic Korean dish, is a natural match for elk. The lean, tender meat absorbs the bold flavors of soy sauce, garlic, ginger, pear, and sesame while retaining its rich wild game character. Pair it with a chilled glass of Passalacqua’s Fiano, whose bright and crisp notes complement the savory-sweet flavors of the bulgogi while refreshing the palate between bites. Bulgogi is perfect for a hunting camp because it comes together quickly and is best served family-style with a variety of sides such as cucumber salad, rice, herbs, kimchi, and other vegetables. For the full Korean barbecue experience, place some elk in a lettuce leaf, add a spoonful of rice and your favorite accompaniments, then wrap it into a handheld bundle and enjoy.

Serves 4

Ingredients

• 1 pound elk top round or loin    
• 6 garlic cloves    
• 1 peeled and chopped Asian pear (Bosc pears also work fine)    
• 1 medium yellow onion, chopped    
• 1 teaspoon minced ginger    
• 1 green onion, chopped    
• 2 tablespoons soy sauce    
• 1 tablespoon roasted sesame oil    
• 1 tablespoon brown sugar    
• ½ teaspoon black pepper    
• 1 teaspoon sesame seeds, plus more to garnish    
• 1 green onion, cut on a bias to garnish    
• ¼ cup gochujang, thinned with avocado or vegetable oil to garnish (optional)    
• Cooked rice and/ or lettuce to serve (optional)