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Suggest a better description1. Cut the beef on the diagonal into flat 1/8-inch-thick slices, about 3 to 5 inches long by 1 1/2 inches wide. Place the pieces in a noncorrosible bowl. 2. Add the remaining ingredients, one by one, to the bowl. Using your fingers, mix the preparation gently byt thoroughly. 3. Cover the bowl and place it in the refrigerator for 12 to 24 hours. Mix the preparation occasionally. 4. Remove the bowl from the refrigerator at least 1 hour before cooking the marinated beef. 5. Drain the beef before cooking, being careful not to press out its succulent juices or to rub off the clinging sesame seeds. Discard the marinade, or reserve it for future sauce making. 6. Barbecue the marinated beef slices in a single layer (the slices should not touch each other) over hot coals for 25 to 40 seconds per side, depending on the thickness of the meat and intensity of the heat. 7. Serve the bul-gogi immediately. From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman : ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983 Posted by: Karin Brewer, Cooking Echo, 7/92
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 466 | ||
Calories from Fat: 291 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.3g | 43 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 105.5mg | 32 % | |
Sodium 345.7mg | 12 % | |
Potassium 623.7mg | 16 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.8g | ||
Protein 36.4g | 52 % | |
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: 466
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