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Bulgogi (Korean)

Ingredients

  • 2 lb Beef sirloin, lean
  • 4 T Light soy sauce
  • 2 T ;water
  • 2 T Scallion; minced
  • 1 Garlic clove; minced
  • 3 T Soy sauce, dark
  • 1 T Sesame oil
  • 1 ts Black bean paste
  • 2 T Shao xing
  • 1 T Sugar
  • 1/4 ts Cayenne pepper
  • 1/2 ts Ginger; freshly grated
  • 1 1/2 ts Sugar
  • 1 T Sesame seed, toasted*
  • 1 T Oil
  1.   Cut beef into very thin strips and pound to flatten; then cut into  medium size squares.  Combine all the other ingredients.
  2. The marinade,  as the name of the dish implies, should be quite fiery.
  3. Mix meat and  marinade and set aside for 4 to 5 hours, or longer if refrigerated.
  4. Broil very quickly over hot charcoal, dip in Bulgogi sauce (next  recipe) and serve immediately with white rice.

BULGOGI SAUCE:

  • Tabasco; to taste
  • Salt; to taste
  • 1 Garlic clove; crushed
  • 1 ts Sesame seed, toasted*
  • 1 ts Scallion; minced
  • 1 T Oil

TOASTED SESAME SEED:

  1. Place 1 cup sesame seed and 1 teaspoon salt in a skillet, brown seeds slowly until they are toast-colored and puffed. Stir constantly while toasting.
  2. Remove from heat and allow to cool. Pulverize seeds in a mortar or a blender. Store in a tightly capped bottle.

Note: The marinated beef can also be fried in hot peanut oil for just a few  minutes.

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