불고기
Bulgogi is probably one of the best known Korean beef dishes. In most restaurants it will be served as “Korean BBQ” and may be grilled either in the kitchen or at the table, depending on the restaurants set-up. In a few, bulgogi may also be available as a stir fry dish with brocoli, shredded carrot, onion, mushrooms, and other vegetables added.

Servings: 4

Ingredients

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 ounce 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

Procedure

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.

Tips

Shopping List For Bulgogi 1 1/2 pound lean beef (Rib eye, Flank Steak, Tenderloin, or your favorite cut) table or kosher salt Soy sauce Unsalted beef broth 1 small onion 1 small Nashi (Asian) pear or semi sweet apple 1 head Whole garlic (6 cloves needed) fresh ginger (about 3 ounces) Sugar, brown sugar, or honey 3 spring/green onion 1 Small bottle pure toasted/roasted sesame seed oil 1 small bottle rice cooking wine Black pepper

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/4 of a recipe (11.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

513.1

Calories From Fat (29%)

148.29

Calories From Protein (42%)

214.55

Calories From Carbohydrates (29%)

150.26

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 16.53g

25%

Saturated Fat 6.15g

31%

Monounsaturated Fat 6.59g

Polyunsaturated Fat 1.56g

Trans Fatty Acids 0g

Cholesterol 76.55mg

26%

Sodium 2913.14mg

121%

Potassium 875.3mg

25%

Total Carbohydrates 39.07g

13%

Fiber 2.71g

11%

Sugar 29.41g

Sugar Alcohols 0g

Net Carbohydrates 36.36g

Protein 51.31g

103%

Vitamin A 188.48IU

4%

Vitamin C 8.15mg

14%

Calcium 73.73mg

7%

Iron 4.44mg

25%

Vitamin E 0.86mg

9%

Vitamin D 0IU

Thiamin 0.18mg

12%

Riboflavin 0.34mg

20%

Niacin 13.9mg

70%

Vitamin B6 1.17mg

59%

Folate 41.49mcg

10%

Vitamin B12 2.77mcg

46%

Pantothenic Acid 1.18mg

12%

Vitamin K 43.46mcg

54%

Phosphorus 444.5mg

44%

Magnesium 75.35mg

19%

Zinc 8.8mg

59%

Copper 0.28mg

14%

Manganese 0.41mg

21%

Selenium 51.38mcg

73%

Alcohol 0g

Caffeine 0mg

Water 216.2g

0%

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