Bulgogi (Korean Bbq) Recipe

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Servings: 1

Ingredients

Cost per recipe $2.30 view details
  • 1 lrg round steak, excess fat removed (slightly frzn for ease of handling)
  • 1 bn green onions with tops, thinly sliced
  • 1/2 c. soy sauce
  • 1/2 c. to 1 c. water
  • 3 Tbsp. sugar
  • 1 x or possibly 2 clv garlic, crushed Several drops sesame oil
  • 1/4 tsp salt
  • 1/8 tsp pepper Steamed rice (long-cooking)

Directions

  1. Slice steak into very thin strips, and then cut strips about 3 inches long. Place all remaining ingredients into a large bowl; stirring till sugar dissolves (using the greater amounts allows for more "gravy sauce"). Add in steak; stir till steak is well coated. Cover and marinate at least 2 hrs (but preferably overnight), stirring now and then to separate and keep meat well coated in sauce.
  2. When ready to prepare, let steak and marinating sauce come to room temperature. Place into large skillet; cook in sauce for about 20 to 25 min. Meanwhile, steam rice. Serve steak and sauce over bed of steamed rice.
  3. NOTE: To get the authentic taste of this Korean dish, it's very important to use long-cooking rice. The secret to using this type of rice is to rinse the rice 3 or possibly 4 times before steaming. This allows the rice to "stick" together for chopstick usage.
  4. This recipe was taught to me by a dear Korean friend which I met in Colorado while stationed there with my military husband.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 266g
Calories 251  
Calories from Fat 2 1%
Total Fat 0.26g 0%
Saturated Fat 0.05g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 7785mg 324%
Potassium 561mg 16%
Total Carbs 56.0g 15%
Dietary Fiber 3.7g 12%
Sugars 42.21g 28%
Protein 10.04g 16%
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