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"Hunger is the best sauce in the world."--Cervantes

Bulgogi Recipe

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This recipe for Bulgogi, by , is from The Hope Legacy Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Hope Sullivan


2 lbs. beef tenderloin, sliced in. thick (eye round, etc.), Cut across the grain of meat.

⅓ cup Soy Sauce
cup green onions, slithered
4 - 6 cloves garlic, sliced
2 Tbsp. sesame seeds, toasted, pinched, mashed
tsp. pepper
tsp. salt, if desired
3 - 6 Tbsp. sugar to taste
2 - 3 Tbsp. sesame oil to taste

Slice meat into -inch bite-sized slices. (Hint: If butcher will not slice for you, it is easier to slice if the meat is barely frozen).
Mix marinade ingredients and pour into a bowl.
Pour marinade over the meat and mix thoroughly.
Cover tightly and stir occasionally during marinating in the refrigerator for 1-3 hours. (Note: If marinated longer, the sugar will soften the meat and make it mushy.)
To toast sesame seeds, place a thin layer on a flat pan and warm in 375 oven for at least 45 minutes. Seeds will turn from off white shade to a toasty brown. Do not over-brown. Cool slightly; then place between 2 layers of waxed paper and roll with a rolling pin. This will pinch and mash them as the recipe requires.
Some Koreans like to also add sliced hot red peppers to the marinade.
Bulgogi may be cooked in a pan on the stove, but it is much better cooked over charcoal, Korean style, with a Bulgogi grill pan.
Grill the meat for only a few minutes, but can be served rare or well done.
Save the juices for a sauce and use it over rice.

Number Of Servings:
Number Of Servings:
4 - 6 servings
Preparation Time:
Preparation Time:
30 minutes plus 1-3 hours marinating




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