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| Home -> [Asian, Chinese, Ethnic, Korean, Meats] -> [Bulgogi Recipe] |
Bulgogi
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Asian, Chinese, Ethnic, Korean, Meats |
Rating: |
0 |
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Ingredients:
| | A KOREAN RECIPE | | 1
| lbs | Beef flank steak | | 2
| tbsp | Soy sauce | | 1
| tbsp | Sesame oil | | 1
| tbsp | Sesame seeds | | 1/8
| tsp | Pepper | | 2 1/2
| tbsp | Green onion tops [sliced] | | 1 1/2
| tbsp | Suger | | 1
| tbsp | Rice vinegar | | 1 1/2
| tsp | Garlic [minced] |
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Procedures:
| 1 | 1) slice the flank steak across the grain into 1/8" slices, and place in a 1?qt. casserole... | | 2 | Add the remaining ingredients, 1 by 1, to the casserole, and using your fingers, mix the preparation gently but thouroughly... | | 3 | Cover and refrigerate 12 to 24 hours mixing occasionally... | | 4 | 2) remove from the `frige at least 1 hour before cooking and replace the lid with waxed paper (this will hold the heat but release the steam), and microwave on high for 6 min. stirring after half the time... | | 5 | Or until the meat is no longer pink... | | 6 | *or* 2b) drain the beef before cooking (reserving the marinade), being careful not to squeeze the juices from the meat, and barbecue the strips on a hot grill for 25 to 40 sec. | | 7 | Per side or until they are no longer pink. | | 8 | (slices should not touch each other) 3) serve hot, over hot cooked rice with the remaining marinade warmed and spooned over rice as well.. |
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