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Beef Bulgogi Recipe

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This recipe for Beef Bulgogi, by , is from Lifeline Family Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Winnie Wong
Added: Friday, April 24, 2009

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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