Traditional bulgogi recipe
Source: Korean Bapsang blog
Make the marinade (from soy suace down the list).
Combine the meat with veggies and marinade for 30 min up to overnight.
Grilling: Grill the meat on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. If pan searing, preheat the pan nice and hot and cook the meat until slightly caramelized. Do not crowd the skillet.
OR Stir-frying: Preheat the pan, and add the meat over high meat. You can crowd the pan to generate some liquid and let the meat cook in its own juice. Cook until the meat is no longer pink. Use all the marinade if you want some sauce at the end.
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Serving Size: 1 Serving (1163g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 161 | ||
Calories from Fat: 57 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 56.7mg | 2 % | |
Potassium 559.5mg | 15 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 17.8g | ||
Protein 5.1g | 7 % | |
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: 161
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