Try this Barbecued Beef (Korean Bul Kogi) recipe, or contribute your own.
Suggest a better description1. Slice the steak very thin on the bias. Score each piece with an X. 2. Chop the scallions and crush the garlic. Combine these ingredients with the remaining seasonings in a bowl. Add the meat to the marinade and mix well until all sides of the steak are coated. 3. The meat may be grilled immediately. The best results are obtained if the steak is marinated for 2 hours. The marinade will keep overnight Variation: Use rib steak or flank steak. Bul Kogi is so popular that many Koreans consider it the national meat dish. Serve with rice and kimchi. From: The Korean Cookbook, by Judy Hyun.
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Serving Size: 1 Serving (358g) | ||
Recipe Makes: 4 | ||
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Calories: 691 | ||
Calories from Fat: 321 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.7g | 48 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 106.6mg | 33 % | |
Sodium 554mg | 19 % | |
Potassium 888.8mg | 23 % | |
Total Carbohydrate 41.2g | 12 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 40.8g | ||
Protein 48.2g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 691
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