Also known as Korean Barbecued Beef. This recipe, from Betty Crocker's International Cookbook, is the closest one I've found to the real thing."Our whole family loved this recipe, even the four-year old (she just ate the meat with some rice). The rest of us ate it as the recipe suggested with the romaine leaves, rice, kimchee, and raw garlic slices. Note: Because our family has been doing South Beach, we replaced the sugar in the recipe with Splenda, and we used brown rice. This made a really delicious South Beach meal. Thanks again for posting it!" - stoniest13
Yield: 4 Servings Ready in 1 hours
990 people trying soon
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.
From the book: "Bulgogi is Korea's national dish and may have been the inspiration for Japan's teriyaki, which it resembles. In Korea the dish is usually sprinkled with sesame seeds before serving."
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