BEEF BULGOGI

BEEF BULGOGI
 
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This recipe was uploaded
by The Cuban Chef

 
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Ingredients

Ingredients
Method
 
  • Yield: 5 portions
  • Ingredient Amount
  • Skirt steak, or flank sliced thin,
  • against grain 3 lbs.
  • Asian pear juice ½ qt.
  • Onion, sliced thin 16 oz.
  • Garlic, minced 4 tsp.
  • Scallion , sliced thin 4 Tbls.
  • Soy Sauce 1 cup
  • Sugar, coarse 6 Tbls.
  • Sesame oil 3.5 Tbls.
  • Corn Syrup 3 Tbls.
  • Sesame seeds, crushed 2 Tbls.
  • Black pepper, fine 1 ½ Tsp.
  • Red Pepper strips ½ lbs.
Method
1) Trim beef of all fat. Cut into 4 inch wide slabs and slice thin, across the grain.
2) Cover beef with the pear juice and marinate for 15-20 minutes.
3) Remove 1/3 of the pear juice and discard, reserve remaining meat and juice.
4) Combine all other ingredients and pour over reserved meat. Massage for 1 minute.
5) Marinate for 1-2 hours.
6) In a hot skillet, with a small amount of oil, cook mixture for 3-5 min, until the meat is cooked and the sauce is slightly thick.
7) Plate and sprinkle with scallions and sesame seeds.
8) Serve with cabbage leaves.

BEEF BULGOGI

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This recipe was uploaded by The Cuban Chef

 
 

Method


Method
1) Trim beef of all fat. Cut into 4 inch wide slabs and slice thin, across the grain.
2) Cover beef with the pear juice and marinate for 15-20 minutes.
3) Remove 1/3 of the pear juice and discard, reserve remaining meat and juice.
4) Combine all other ingredients and pour over reserved meat. Massage for 1 minute.
5) Marinate for 1-2 hours.
6) In a hot skillet, with a small amount of oil, cook mixture for 3-5 min, until the meat is cooked and the sauce is slightly thick.
7) Plate and sprinkle with scallions and sesame seeds.
8) Serve with cabbage leaves.

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