Korean Barbecue – Bulgogi

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Servings: 6 Difficulty: Advanced
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Korean-style savory and satisfying main that brings home-style flavor to your table
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This Korean main features Lean Beef Tenderloin, Light Soy Sauce, Dark Soy Sauce, Water, Finely Chopped Green Onion. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Korean Barbecue – Bulgogi

Author: chefs-mate Cooking Method: Cuisine: , Courses:
Difficulty: Advanced
Servings: 6 Calories: 431.2

Description

This Korean main features Lean Beef Tenderloin, Light Soy Sauce, Dark Soy Sauce, Water, Finely Chopped Green Onion. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. And Ground 1 tb Sesame Oil Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs respectively, exemplify an age-old tradition of cooking on a curved iron hotplate - a tradition that is matched in northern China and neighboring Mongolia as introduced by the Manchurians.
  2. Today this has been streamlined for table service, with specially built cone-shaped hotplates fitted over tabletop burners, to provide an enjoyable and intimate eating experience.
  3. Meats of all kinds, including mutton, pork and poultry, offal and seafood, are cooked in this way, being first marinated in a spicy mixture encompassing the characteristic seasonings: soy sauce, sesame oil, garlic, ginger, pepper or chili, toasted sesame seeds and green onions.
  4. The meat is marinated well in advance so that the flavor is intense.
  5. Cooking time is minimal - just enough to cook through and seal the surface.
  6. Serve Bulgogi with white rice and yangnyum kanjang sauce, together with a selection of accompaniments such as kim chee (chili pickled cabbage) and jeot khal (spiced whitefish).
  7. ~~Cut the beef across the grain into very thin slices, then cut into narrow strips.
  8. In a glass or stainless steel dish mix all remaining ingredients together.
  9. Add the beef and stir thoroughly.
  10. Cover and let marinate for at least 3 hours.
  11. Preheat a tabletop broiler (griller), protecting the tabletop with an asbestos mat or other suitable
  12. heat shield.
  13. Each diner, or the host/hostess, places a portion of meat on the broiler (griller) and cooks it quickly on both sides.
  14. The meat is dipped into the sauce before eating.
  15. Use wooden chopsticks or small forks/fondue forks

Nutrition Facts

Servings 6

Amount Per Serving
Calories 431.2kcal
% Daily Value *
Total Fat 11.0g17%
Saturated Fat 2.8g14%
Cholesterol 168.0mg57%
Sodium 2668.1mg112%
Total Carbohydrate 10.4g4%
Dietary Fiber 1.7g7%
Sugars 4.6g
Protein 64.4g129%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, barbecue, beef, black, broiling, bulgogi, chopped, crushed, dark, finely, fresh, garlic, ginger, green, grilling, korean, lean, light, main, minced
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