Bulgogi
Ingredients
Yield: 4 servings
1 1/2 pound lean beef (Rib eye, Flank Steak, Tenderloin, or your
favorite cut)
salt
Marinade
3/4 cup natural brewed soy sauce
3/4 cup unsalted beef broth or water
1 small onion
1 small Nashi (Asian) pear or semi sweet apple
6 cloves garlic
1 inch fresh ginger
1/2 cup sugar, brown sugar, or honey
3 spring/green onion
2 teaspoons pure toasted sesame seed oil
1 tablespoon rice wine
1/2 teaspoon black pepper
Directions
Mix Marinade:
Cut onion, pear/apple, and ginger into small pieces and place in
blender with garlic and just enough water to blend into a smooth liquid.
Pour into medium mixing bowl.
Trim root and top 1/8 inch of green onion, rinse in cold water, and
finely chop. Add to bowl.
Add all other ingredients. Mix well and let stand for at least fifteen
minutes.
Note: If marinade is very thick, you can thin it by adding water and soy sauce in a 1 to 1 ratio.
Prepare Meat:
Hand trim any outer fat from your cut.
Freeze meat until stiff to help in slicing.
Slice meat very thinly (slightly thicker than deli sliced meats)
Very lightly salt each slice on both sides and let stand for ten
minutes.
Place meat into a bowl, pour in enough marinade to just cover the meat
and mix well. (Any leftover marinade may be refrigerated for later use)
Cover and place in refrigerator. Let meat stand in marinade for at
least one hour.
Meat may now be placed in zip lock style bags and frozen for later use
or cooked.
Cooking:
Grill: Heat grill on high heat. Grill until browned on
both sides (10 to 20 seconds)
Stir Fry: Heat wok or stir fry pan to high heat, add
meat, (you may add other vegetable like sliced carrot, onion, and
separated broccoli crowns at this point) and stir fry until well
browned.
Serve with steamed white rice and ban chan.
| Nutrition Facts | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Bulgogi Sangjju Ssam (bulgogi in loose leaf lettuce rolls)
Additional Ingredients
4 bunches red leaf lettuce
"sticky" rice (Link)
6 cloves garlic
5 fresh jalapeño peppers
Ssam jang
4 tablespoon of soybean paste (Korean-doenjang/Japanese-Miso)
4 tablespoon medium ground red chili powder
1 teaspoon sugar
2 green/spring onion
4 cloves garlic
1 tablespoon of sesame seeds
1/2 tablespoon of sesame oil
1 tablespoon rice wine
1 tablespoon soy sauce
water
Directions
Prepare Bulgogi as above.
While marinating:
Mix the Ssam jang
Finely chop the garlic and green onion.
In a small mixing bowl, add all Ssam jang ingredients and mix well.
Add a small amount of water if needed to maintain a mixable paste.
Cover and let stand at room temperature for 1 hour.
Separate lettuce leaves, rinse, and drain. Gently pat dry and place on
a serving plate.
Thin slice the garlic and peppers, and place in separate small dishes.
Cook the Bulgogi as above.
Serve with one bowl of rice for each person.
How to Eat
Put one leaf of lettuce in one hand, add a little rice, a piece of bulgogi, some sliced pepper and garlic, a bit of kimchi, and a bit of the Ssam jang. Carefully close your hand, forming the lettuce into a ball around the "stuffing", and eat the whole roll in one bite. A little practice may be needed to get that "one mouth full" size right.
Copyright © hannaone.com. This recipe may be freely copied and distributed for private home/non-commercial use. If used commercially consider sending a small monetary gift. If published in any manner, credit to the author with a link to the authors web site is required.
