Marinating in the refrigerator in preparation for bibimbap (Korean rice bowl), tomorrow night's Sunday Night Good Eats, we have:
Bulgogi (Korean Barbequed Beef*)
courtesy of Yunee Plott
- 1-1/3 lb top round or tenderloin beef* (I'm using flank steak 'cause that's what I had.)
- 6 Tbsp soy sauce
- 5 Tbsp sliced green onion
- 3 Tbsp sugar
- 2 Tbsp rice wine (mirin)
- 2 Tbsp garlic
- 1 Tbsp sesame oil
- 1 Tbsp sesame seed
- 1/2 tsp black pepper
Thinly slice meat against the grain. Marinate in the above ingredients for at least a few hours before cooking, preferably overnight. Yunee says that bulgogi is usually cooked over charcoal on a grill at the table, but it may also be stir-fried in a hot pan or broiled in a 575 degree oven.
*Any kind of tender meat--chicken, fish, pork, etc.--will do.
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