Bulgogi Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. beef tenderloin, sliced ¼ in. thick (eye round, etc.), Cut across the grain of meat.
Marinade:
⅓ cup Soy Sauce
¼ cup green onions, slithered
4 - 6 cloves garlic, sliced
2 Tbsp. sesame seeds, toasted, pinched, mashed
½ tsp. pepper
½ tsp. salt, if desired
3 - 6 Tbsp. sugar to taste
2 - 3 Tbsp. sesame oil to taste
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Directions: |
Directions:Slice meat into ¼-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 375º 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. |
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Number Of
Servings: |
Number Of
Servings:4 - 6 servings |
Preparation
Time: |
Preparation
Time:30 minutes plus 1-3 hours marinating |
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