This recipe for Pulkogi, by Viki Bailey, is from The John H. Groberg Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. shaved Eye of Round Roast (ask your butcher)
Marinade: 3-4 green onions, finely chopped 3-5 cloves of garlic, minced 1/4 cup soy sauce 3 T. of sugar (or substitute) 1 T. sesame oil 1 1/2 T. sesame seeds 1/4 tsp. salt 1/4 tsp. pepper
Directions:
Marinade meat in covered plastic container for at least 1/2 hour. Overnight is better. The marinade will soak completely into the meat. Place enough meat in the fry-pan to cover bottom of pan and then add 1/4 cup of water to pan. Cook over medium heat in large fry-pan, stirring occasionaly until meat is done and water has mostly evaporated. This recipe freezes well and it can be multiplied to serve as many as needed.
Number Of
Servings:
6-8
Personal
Notes:
This is a really yummy Korean beef that Greg loved on his mission.
Email this Pulkogi recipe to yourself or a friend!
