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Bulgogi

This recipe is an adaptation of the great tasting dish that Lori and Carl enjoyed while stationed in South Korea in 1980.  It is simple to make and tastes great.

4 TBS minced green onions
2 ½ tsp minced garlic
1 ½ tsp minced ginger root (we use ginger powder)
2 TBS ground sesame seed (we use whole seed)
2 TBS sesame oil
½ TBS soy sauce
2 ½ TBS sugar
1 ½ lbs thin sliced bottom round beef (we generally buy the steak already sliced thin and it is sometimes labeled sandwich steaks, other cuts of beef work as well)

Hot, cooked rice

Cut beef in one half to one inch strips about 3 inches long and set aside.  Brown onions, garlic, ginger root, and sesame seed in oil until slightly darkened and fragrant (about 2 minutes).  Add soy and sugar and stir to mix completely and set aside.  Brown beef strips separately and then add onion mixture.  Simmer until ready to serve.  Serve over hot rice.

Alternate:  Marinate meat in soy sauce, onions, garlic, and ginger for 2 hours before cooking.

Serves: 4


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