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Bulkogi Recipe

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This recipe for Bulkogi, by , is from Grandma Hope Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Hope

Category:
Category:

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

Marinade:

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 deslred
3-6 Tbsp. sugar to tasto
2-3 Tbsp. sesame oil to taste

Directions:
Directions:
1. 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).
2. Mix marinade ingredients and pour into bowl.
3. Pour marinade over the meat and mix thoroughly.
3. Cover tightly and stir occasionally during marinating in refrigerator for 1-3 hours. (Note: If marinated longer, the sugar will soften the meat and make it mushy.)
4. To toast sesame seeds, place a thin layer on 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 recipe requires.
Some Koreans like to also add sliced hot red peppers to the marinade.
5. Bulkogi may be cooked in a pan on the stove, but it is much better cooked over charcoal, Korean style, with a Bulkogi grill pan.
6. Grill the meat for only a few minutes, but can be served rare or well done.
7. Save the juices for a sauce and use it over rice.

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

 

 

 

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