Thursday, 29 March 2012

Korean Bbq Beef Bulgogi Recipe


1 1/2 lbs boneless rib eye steaks, cut into incredibly thin slices five-six" long x 2" wide (I use Black Angus)
four tsp. granulated sugar
1/four cup light soy sauce
3 cloves minced garlic
3 scallions, chopped into inch long pieces
1/four tsp. white pepper
1 tsp. sesame oil


Combine the beef and sugar together completely permitting it to rest for 2-3 minutes before adding the rest of the ingredients.

Mix every thing through let to rest again for one more 60 minutes or so at space temperature. Leaving it to stand refridgerated overnight is preferable.

Naturally, the longer you leave the beef to marinate the better.

When you are prepared to cook, preheat the BBQ grill to a medium-high heat then add the beef, a couple of peices at a time and brown them on every single side, taking care not to burn them.

You can cut down the chance of the beef sticking to the BBQ griddle by spraying on a incredibly light coating of vegetable oil prior to bringing up the grills' temperature.

Brown the beef for about 3 minutes till performed, and then serve the Korean BBQ beef bulgogi with steamed white rice.

Serves four to six individuals

Note: Bulgogi is generally grilled, athough it is also normally cooked in a skillet as nicely. A practice prevalent at Korean barbecue, complete cloves of garlic, sliced onions, and chopped green peppers are sometimes grilled or cooked at the identical time. Bulgogi is also sometimes served with a lettuce or one more kind of leafy vegetable, which is then implemented to wrap a slice of cooked meat, sometimes along with a dab of ssamjang and then eaten complete.

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