Sunday, 22 April 2012

Korean Bbq Beef Bulgogi Recipe


1 1/two lbs boneless rib eye steaks, cut into rather thin slices 5-6" lengthy x two" wide (I use Black Angus)
four tsp. granulated sugar
1/four cup light soy sauce
3 cloves minced garlic
3 scallions, chopped into inch lengthy pieces
1/four tsp. white pepper
1 tsp. sesame oil


Combine the beef and sugar together thoroughly permitting it to rest for two-3 minutes ahead of adding the rest of the ingredients.

Mix almost everything via enable to rest once again for another 60 minutes or so at room temperature. Leaving it to stand refridgerated overnight is preferable.

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

When you are ready 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 each and every side, taking care not to burn them.

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

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

Serves four to 6 persons

Note: Bulgogi is commonly grilled, athough it is also commonly cooked in a skillet as effectively. A practice popular at Korean barbecue, complete cloves of garlic, sliced onions, and chopped green peppers are normally grilled or cooked at the similar time. Bulgogi is also normally served with a lettuce or another sort of leafy vegetable, which is then employed to wrap a slice of cooked meat, normally along with a dab of ssamjang and then eaten complete.

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