"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Korean Barbecued Beef - Bul Kogi Recipe

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This recipe for Korean Barbecued Beef - Bul Kogi, by , is from The ICRE Family Cookbook, 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!

Judith Perlman


2-3 pounds lean beef, sliced thin across the grain and skewered.

3-4 green onions, chopped
4-6 cloves garlic, crushed or minced
1/4 cup sugar
1/4 cup beef broth
1/4 cup soy sauce
3 tablespoons sesame seeds, toasted
3 tablespoons sesame oil (dark has more flavor)
1/2 teaspoon ground black pepper

To toast sesame seeds, stir them around on a small, dry fry pan over medium heat until they have a nice brown tint. Watch carefully. After toasting, you can crush them a bit to release more flavor.

Mix the marinade ingredients together. If it's too thick, add some more beef broth to it. Marinate the beef at least a couple of hours. If it is a cheaper cut, marinate overnight.

Broil or grill the beef. .




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