Korean barbecue - bulgogi
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Korean barbecue - bulgogi
  Korean    Beef  
Last updated 6/12/2012 12:46:23 AM. Recipe ID 6645. Report a problem with this recipe.
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      Title: Korean barbecue - bulgogi
 Categories: Beef, Bar-b-q, Korean
      Yield: 6 Servings
 
      2 lb Lean Beef Tenderloin
    1/2 c  Light Soy Sauce
    1/4 c  Dark Soy Sauce
    1/2 c  Water
      3 tb Finely Chopped Green Onion
      3 ts Crushed Garlic
      2 ts Finely Minced Fresh Ginger
    1/2 ts Black Pepper
      1 tb Sugar
      2 tb White Sesame Seeds, Toasted
           - And Ground
      1 tb Sesame Oil
 
  Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs
  respectively, exemplify an age-old tradition of cooking on a curved
  iron hotplate - a tradition that is matched in northern China and
  neighboring Mongolia as introduced by the Manchurians.  Today this
  has been streamlined for table service, with specially built
  cone-shaped hotplates fitted over tabletop burners, to provide an
  enjoyable and intimate eating experience. Meats of all kinds,
  including mutton, pork and poultry, offal and seafood, are cooked in
  this way, being first marinated in a spicy mixture encompassing the
  characteristic seasonings: soy sauce, sesame oil, garlic, ginger,
  pepper or chili, toasted sesame seeds and green onions. The meat is
  marinated well in advance so that the flavor is intense. Cooking time
  is minimal - just enough to cook through and seal the surface. Serve
  Bulgogi with white rice and yangnyum kanjang sauce, together with a
  selection of accompaniments such as kim chee (chili pickled cabbage)
  and jeot khal (spiced whitefish).
  ~------------------------------------------------------
  ~----------------- Cut the beef across the grain into very thin
  slices, then cut into narrow strips.  In a glass or stainless steel
  dish mix all remaining ingredients together. Add the beef and stir
  thoroughly. Cover and let marinate for at least 3 hours.
  
  Preheat a tabletop broiler (griller), protecting the tabletop with an
  asbestos mat or other suitable heat shield.
  
  Each diner, or the host/hostess, places a portion of meat on the
  broiler (griller) and cooks it quickly on both sides. The meat is
  dipped into the sauce before eating. Use wooden chopsticks or small
  forks/fondue forks.
 




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Recipe ID 6645 (Apr 03, 2005)

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