Saturday, February 24, 2007


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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