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Bulgogi Recipe

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This recipe for Bulgogi, by , is from Good Eats, 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!

Contributor:  
Contributor:  
Victoria Lucas

Category:
Category:
 

Beef and Vegetables


Ingredients:  
Ingredients:  
800g thinly sliced sirloin (or any tender prime beef cut)
1 large yellow onion, peeled
2 stalks green onion
4 shiitake mushrooms
1 leek
1/2 medium carrot, peeled
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 tablespoon cooking oil

Directions:
Directions:
Remove the blood from the meat with kitchen paper. Place the meat into a large mixing bowl for marinating. Pour the marinade into the bowl and mix well with the meat. Add the sesame oil and gently mix it into the meat.Cover the bowl with food wrap (or move the meat into a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. (If you have more time, you can also marinate it overnight for an enhanced flavor). Prepare the vegetables. Thinly slice the onion, carrots mushrooms, leek and green onion. Preheat the wok/skillet on the stove on medium high heat and once heated add the cooking oil and spread it well with a spatula. Add the meat and vegetables and stir. Cook them on high heat for 3 to 5 mins until the meat is starting to turn brown. Stir occasionally (every 30 seconds) and reduce the heat gradually as the meat and vegetables cook. When the meat is nearly cooked toss in the sesame seeds. By now the heat should be very low. Stir them quickly and turn off the heat.
 

Marinade


Ingredients:  
Ingredients:  
6 tablespoon soy sauce
3 tablespoon brown sugar
2 tablespoon mirin
2 tablespoon yellow onion, grated
1 tablespoon garlic, minced
1 tablespoon gochujang
5 tablespoon red apple (Royal gala, Pink lady or fuji apples) or pear (asian or bosc), grated
1 teaspoon ginger, minced
1/8 teaspoon ground black pepper

Directions:
Directions:

 

 

 

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