Update my dinner status, I'm making this tonight.
226 chefs marked this as Favorite
14 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 1 : 00 Active Time: 0 : 27
US/Metric: [convert to metric]
Ingredients
Preparation
Trim fat from beef; cut beef diagonally across grain into 1/8 inch slices. (For ease in cutting, partially freeze beef about 1 1/2 hours.) Mix remaining ingredients; stir in beef until well coated. Cover and refrigerate 30 minutes.
Drain beef; stir fry in 10 inch skillet or wok over medium heat until light brown, 2-3 minutes. Serve beef over hot cooked rice if desired.
Kim's note: In Korea, bulgogi is often eaten on large romaine lettuce leaves (with part of the crunchy rib removed, to make it easy to fold like a burrito or taco), adding a little rice, kimchi, and raw slices of garlic. You then roll 'em up like tiny packages and pop 'em in your mouth. Wonderful, but pungent! Best to eat when you don't have to sing or talk or even breathe on anyone who isn't eating this stuff!
PS: Kimchi is a pickled dish (there are over 300 kinds in Korea, but the most common is made with napa cabbage). You can find recipes here on Big Oven, but the time to make it is lengthy. It's far easier to get some from the produce section of your grocery store. Be careful- most canned (jarred) kimchi's aren't that great because they taste carbonated for some reason. The best I've found (with no carbonation) is King's Kimchi, sold at SuperWalmart.
