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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Beef Bulgogi Recipe

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This recipe for Beef Bulgogi is from Lifeline Family Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
11/2 lbs (750 g) sirloin or rib eye beef, cut into strips
1 onion, sliced
1 leek, diagonally sliced the white portion
8 fresh shitake mushrooms, stems discarded and caps sliced
Toasted sesame seeds, to garnish
4 Tbsp chili been paste (gochujang), for dipping
4 garlic, sliced
4 green chili, sliced

Bulgogi Marinade:
1/2 - 2 Tbsp minced garlic
4 Tbsp light soya sauce
2 Tbsp soft brown sugar
2 Tbsp corn syrup or sugar syrup
1/2 tsp freshly ground black pepper
2 Tbsp rice wine
1 Tbsp sesame oil
1 large nashi pear (31/2 cup/600 g), grated
2 spring onions, cut into 2-inch strips
Directions:
Directions:
1. Mix beef strips with bulgogi marinate. Let sit for 2 hours.
2. Heat a large skillet, frying pan, or tabletop grill.
3. Stir-fry beef, onion, leek and mushrooms over high heat for about 4 minutes, or until the beef is cooked.
4. Garnish with sesame seeds. Serve with raw garlic, green chili, and chili bean paste for extra spice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes; Cooking time: 5 minutes
Personal Notes:
Personal Notes:
Traditional bulgogi is cooked over a charcoal fire using a doomed griddle. The meat tastes just as good when cooked in a skillet or frying pan.

 

 

 

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