Bulgogi: Difference between revisions
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====Random recipe review==== | |||
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''<span class="reviewTitle">Korean barbecue</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3.5</span>/5 </span> | |||
<span class="reviewDesc">I'll stick to the British version!</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]])</span></span> | |||
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Revision as of 19:26, 30 December 2021
| Bulgogi | |
|---|---|
Random recipe reviewKorean barbecue 3.5/5 I'll stick to the British version! Klapaucius) |
| Servings: | Serves 4 |
| Calories per serving: | 222 |
| Ready in: | 20 minutes plus overnight marinade |
| Prep. time: | 15 minutes plus overnight marinade |
| Cook time: | 5 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 24th October 2012 |
This recipe needs advance preparation!
This is a Korean beef barbecue recipe which can also be cooked in a frying pan.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 550 g sirloin or fillet steak, cut horizontally into 5 mm slices, then into rectangles measuring about 2.5 x 5 mm.
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 spring onion, finely chopped
- Garlic to taste, crushed
- 1 teaspoon ginger, grated
- Pepper, freshly ground
- 1 teaspoon sesame oil
- Celery leaves
- 2 teaspoons peanut oil
Method
- Place the meat in a dish.
- Mix all the remaining ingredients, except the peanut oil, and pour over the meat.
- Leave to marinate for at least 2 hours, or overnight.
- Brush a ridged frying pan or barbecue griddle with the peanut oil.
- If using the former, heat and fry the beef for a minute on each side.
- If cooking on a barbeque, the cooking time will depend on the heat of it, so you will need to watch the beef carefully to enure it does not overcook.
- Serve immediately.
Serving suggestions
Good with boiled rice, ch'o kanjang, oyi namulh and kong namulh.
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