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Bulgogi

Recipes » Main Dish » Main Dish - Other

Try this Bulgogi recipe, or contribute your own. "Korean" and "Beef" are two of the tags cooks chose for Bulgogi.

Cuisine: AmericanMain Ingredient: Beef

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Ingredients

Ready in 1 hours
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Original recipe makes 6 Servings

1 Garlic; minced

2 tbScallion; minced

1 tbSugar

1/4 tsCayenne pepper

Salt; to taste

2 lbBeef sirloin, lean

3 tbSoy sauce, dark

1 1/2 tsSugar

2 tbWater

1 tsBlack bean paste

1 tbSesame seed, toasted*

1 Garlic clove; crushed

1 tbVegetable oil

2 tbShao xing

1 tsSesame seed, toasted*

1 tbSesame oil

1/2 tsGinger; freshly grated

1 tbVegetable oil

Tabasco; to taste

4 tbLight soy sauce

BULGOGI SAUCE

1 tsScallion; minced

Bulgogi Preparation

* Toasted sesame seed: Place 1 cup sesame seed and 1 teaspoon salt in a skillet, brown seeds slowly until they are toast-colored and puffed. Stir constantly while toasting. Remove from heat and allow to cool. Pulverize seeds in a mortar or a blender. Store in a tightly capped bottle. Cut beef into very thin strips and pound to flatten; then cut into medium size squares. Combine all the other ingredients. The marinade, as the name of the dish implies, should be quite fiery. Mix meat and marinade and set aside for 4 to 5 hours, or longer if refrigerated. Broil very quickly over hot charcoal, dip in Bulgogi sauce (next recipe) and serve immediately with white rice. NOTE: The marinated beef can also be fried in hot peanut oil for just a few minutes. Crush garlic with sugar and salt to make a smooth paste. Combine with remaining ingredients. Dip broiled or fried beef slices in the sauce. From: Sam Waring Posted to MM-Recipes Digest V3 #252 Date: Sat, 14 Sep 1996 10:17:17 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)