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About Recipe

How to make Bulgogi

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Author : Vahchef
Main Ingredient : Beef
Servings : 0 persons
Published date : November 29, 2016

Ingredients used in Bulgogi
• Beef top round - 1 1/2 lbs.
• Soy sauce - 1/4 cup.
• Rice vinegar - 3 tablespoons.
• Sesame oil - 3 tablespoons.
• Toasted sesame seeds - 2 tablespoons.
• Sugar - 2 teaspoons.
• Finely minced scallions - 3 tablespoons.
• Finely minced garlic - 1 1/2 tablespoons.
• Freshly ground black pepper - 1/2 teaspoons.
1. Cut the beef on the diagonal into flat 1/8-inch-thick slices about 3 to 5 inches long by 1 1/2 inches wide. Place the pieces in a noncorrosible bowl. 2. Add the remaining ingredients one by one to the bowl. Using your fingers mix the preparation gently byt thoroughly. 3. Cover the bowl and place it in the refrigerator for 12 to 24 hours. Mix the preparation occasionally. 4. Remove the bowl from the refrigerator at least 1 hour before cooking the marinated beef. 5. Drain the beef before cooking being careful not to press out its succulent juices or to rub off the clinging sesame seeds. Discard the marinade or reserve it for future sauce making. 6. Barbecue the marinated beef slices in a single layer (the slices should not touch each other) over hot coals for 25 to 40 seconds per side depending on the thickness of the meat and intensity of the heat. 7. Serve the bul-gogi immediately. From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman : ISBN 0-395-32210-3. Houghton Mifflin Boston. 1983 Posted by: Karin Brewer Cooking Echo 7/92

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