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Ingredients
- 1 pound chuck roast cut paper thin slices
- 1 tbsp. crushed toasted sesame seed
- 1 tbsp. sesame oil
- 3/4 c. soy sauce
- 2 cloves of garlic, chopped
- Dash of pepper
- 3 tbsp. sugar
- 5 green onion tops (white parts) minced
Directions
- Put the meat in the freezer for about 30 min before slicing. Place meat in a large bowl and sprinkle with sugar and press it with hand. Let it stand for 15 min. Cut meat across the grain in very thin slices.
- Add in sesame oil, sesame seed, green onion, garlic and pepper in the soy sauce. Carefully dip a slice of meat at a time into the soy sauce mix and drip the soy sauce, then put it into another bowl.
- After all the meat was dipped into the soy sauce mix, then pat them down, with your hand.
- Cover and refrigeratein the refrigerator for at least 4 hrs. To cook, place meat strips on a rack over charcoal and barbecue till brown on each side. Meat should be brown but not crusty. Or possibly if you wish, heat a large frying pan, toss in meat, and cook over high heat till brown, stirring occasionally. Serves 4 to 6.
- This dish can be used as appetizer with western foods or possibly as main dish with Korean foods.
- This hearty and richly seasoned dish is easy to prepare and loved by many people on both side of the globe.
- Sesame seed and sesame oil can be purchased at the local Korean grocers or possibly the Fiesta might have them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 4 servings | |
| Calories 336 | |
| Calories from Fat 147 | 44% |
| Total Fat 16.47g | 21% |
| Saturated Fat 4.92g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 2774mg | 116% |
| Potassium 555mg | 16% |
| Total Carbs 14.62g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 10.59g | 7% |
| Protein 31.74g | 51% |
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