Korean Bulgogi

[Pineygirl]

Bulgogi
From Recipes from My Mother's Korean Kitchen

Serves 3 to 4

Ingredients:
2 1/2 pounds rib eye beef, thinly sliced (easier to use braciole cut into 1-2” slices)
2 TB soy sauce
2 tsp sesame oil (the Asian kind)
2 tsp crushed garlic
2 TB brown sugar (or more to taste - more is better)
1 TB rice wine (or sake)
Pinch of black pepper
Scallions, cut into 1” lengths including green parts
Toasted sesame seeds
Optional: Onions, cut into 1" or 2" pieces. If using, saute before you brown the beef, then add at the end.

Also optional: Juice from a kiwi. I don't use it for this recipe and don't miss it.

Sauce:
4 TB soy sauce
4 tsp. sesame oil
4 tsp. minced garlic
4 TB brown sugar
2 TB rice wine

Dipping sauce:
Soy Sauce
Chinese red wine vinegar to taste (start with a splash)
Ginger, minced
Garlic, minced
Sesame oil to taste
Bring to boil in small saucepan and set aside


1. Trim any fat from the beef. Rub 1 -2 TB of the sugar into the beef slices and allow to sit for 10 minutes.
2. In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, rice wine, and black pepper.
3. Optional: Massage the beef with kiwi juice using your hands.
4. Add the soy sauce mixture and mix. Marinate 10 minutes. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook in batches until browned, being careful not to overcook.
5. Add sauce and scallions and cook until reduced a bit. Pour over beef.
6. Sprinkle with toasted sesame seeds and serve with dipping sauce on the side

[kattima]

BULGOGI (KOREAN BARBECUE)

2 1/2 tbsp. sugar
4 tbsp. minced green onion
2 tsp. minced garlic
1 tsp. minced ginger root
2 tbsp. ground sesame seed
Dash of pepper
4 tbsp. soy sauce
2 tbsp. sesame seed oil
1 lb. white chicken, pork, or beef

Cut meat into flat pieces and mix with sugar, then with all but the sesame seed oil. Blend in sesame seed oil. Immediately begin to cook stir fry mixture and serve over rice.