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Bulgogi-Fiery Beef Recipe

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This recipe for Bulgogi-Fiery Beef is from Chosun Cuisine, 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:  
2 lbs. beef for bulgogi or lean rump beef
1/4 c. water
1 T. sugar
1 T. sesame seed
1/2 tsp. ground black pepper
1/4 c. soy sauce
2 T. chopped spring onion
1/2 tsp. finely grated garlic
Cooked white rice


Bulgogi Sauce:
3 T. soy sauce
2 tsp. sesame oil
2 T. water
2 T. rice wine or dry sherry
1 tsp. roasted, ground sesame seeds
2 tsp. finely chopped spring onion
1 tsp. chili sauce, optional
1 small clove garlic
Salt to taste
2 tsp. sugar
Directions:
Directions:
Cut steak into very thin slices if not using already cut bulgogi meat. Combine next 7 ingredients to make the marinade. Put meat in and marinate overnight in refrigerator. When ready to serve, grill briefly over coals. Serve with white rice and bulgogi sauce. To make sauce: put soy sauce and sesame oil in a small bowl and stir in water, rice wine, sesame seeds, spring onion and chili sauce. Crush garlic with salt and sugar to a fine paste. Stir in, mix well and serve in individual serving dishes. After grilling the beef, I serve local lettuce (leaf lettuce) and kojujang (hot bean paste) with the meat. You roll the grilled meat with the hot bean paste, along with a garlic clove and some rice in the lettuce leaf. Dip into the sauce. And there you have it, "Beef on a Leaf!"
Personal Notes:
Personal Notes:
This recipe was first contributed in the "Cooking with Heart and Seoul" cookbook made by the American Women's Club of Korea, 1998. I have used this recipe several times through the years when living back in the states and it never failed to bring me back to my "Beef on a Leaf" memories of Korea!

 

 

 

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