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home > recipes > meat > american-style bulgogi
from Tipperary, Ireland Yield: 6 servings 2 lb Beef sirloin, lean 4 T Light soy sauce 2 T water 2 T Scallion; minced 1 Garlic clove; minced 3 T Soy sauce, dark 1 T Sesame oil 1 ts Black bean paste 2 T Shao xing 1 T Sugar 1/4 ts Cayenne pepper 1/2 ts Ginger; freshly grated 1 1/2 ts Sugar 1 T Sesame seed, toasted* 1 T Oil BULGOGI SAUCE Tabasco; to taste Salt; to taste 1 Garlic clove; crushed 1 ts Sesame seed, toasted* 1 ts Scallion; minced 1 T Oil * TOASTED SESAME SEED: Place 1 cup sesame seed and 1 teaspoon salt in a skillet, brown seeds slowly until they are toast-colored and puffed. Stir constantly while toasting. Remove from heat and allow to cool. Pulverize seeds in a mortar or a blender. Store in a tightly capped bottle. DIRECTIONS: Cut beef into very thin strips and pound to flatten; then cut into medium size squares. Combine all the other ingredients. The marinade, as the name of the dish implies, should be quite fiery. Mix meat and marinade and set aside for 4 to 5 hours, or longer if refrigerated. Broil very quickly over hot charcoal, dip in Bulgogi sauce (next recipe) and serve immediately with white rice. NOTE: The marinated beef can also be fried in hot peanut oil for just a few minutes. Crush garlic with sugar and salt to make a smooth paste. Combine with remaining ingredients. Dip broiled or fried beef slices in the sauce.

American-style Bulgogi


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keyword: american
keyword: style
keyword: bulgogi
ethnicity: korean
recipes for meat
recipes by rcoen
Email Address:
(posted December 17, 2003)

from Tipperary, Ireland

Yield: 6 servings

2 lb
Beef sirloin, lean
4 T
Light soy sauce
2 T water
2 T
Scallion; minced
1
Garlic clove; minced
3 T
Soy
sauce, dark
1 T
Sesame oil
1 ts Black
bean paste
2 T Shao xing
1 T
Sugar
1/4 ts
Cayenne pepper
1/2 ts Ginger; freshly grated
1 1/2 ts
Sugar
1 T
Sesame
seed, toasted*
1 T Oil

BULGOGI
SAUCE
Tabasco; to taste
Salt; to taste
1
Garlic clove; crushed
1 ts
Sesame
seed, toasted*
1 ts
Scallion; minced
1 T Oil

* TOASTED
SESAME
SEED:

Place 1 cup
sesame
seed and 1 teaspoon salt in a skillet, brown seeds slowly until they are toast-colored and puffed. Stir constantly while toasting. Remove from heat and allow to cool. Pulverize seeds in a mortar or a blender. Store in a tightly capped bottle.

DIRECTIONS:

Cut
beef into very
thin strips and pound to flatten; then cut into medium size squares. Combine all the other ingredients. The marinade, as the name of the dish implies, should be quite fiery. Mix meat and marinade and set aside for 4 to 5 hours, or longer if refrigerated. Broil very quickly over hot charcoal, dip in Bulgogi sauce (next recipe) and serve immediately with white rice.

NOTE:

The marinated
beef can also be fried in hot
peanut oil for just a few minutes. Crush garlic with sugar and salt to make a smooth paste. Combine with remaining ingredients. Dip broiled or fried beef slices in the sauce.



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