Korean bulgogi recipe
Korean Bulgogi recipe
Ingredients
| 450 g | sirlion beef slices |
| 10 piece(s) | green onions, cut 1cm pieces |
| 1 tbsp | sesame seeds |
| 3 clove(s) | garlic, finely chopped |
| 100 ml | soy sauce |
| 2 tbsp | sugar |
| 1 tbsp | rice vinegar |
| 2 tbsp | sesame oil |
| 1 dash(es) | pepper |
Instructions
There are 3 ways of making and serving this dish.
Method 1:
Make a marinade out of all ingredients and let the meat soak in it overnight (fridge). Grill the whole pieces of meat, cut in thin stripes when done. Serve wrapped in iceberg lettuce.
Method 2:
Slice the meat in very thin stripes. Marinate overnight in refrigerator. Fry in a very hot pan or wok until the juices start to evaporate. Keep frying until 1/2 of the juice is gone. Serve over white rice and garlic carrots (see Garlic Carrots Recipe).
Method 3:
Cook the meat like in method 2, however, let the meat juice evaporate completely. Serve cold over an Asian salad or plain noodle salad.
Preparation time:
ca. 30 min
ca. 1 day
easy
n/a
Tags: recipe, Korean bulgogi recipe, diy, how to cook, prepare Korean bulgogi recipeRecipe type: xarchivexFind more recipes on thesmartcookiecook.com
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