Difference between revisions of "Bulgogi"
From Cookipedia
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===Ingredients=== | ===Ingredients=== | ||
{{RecipeIngredients | {{RecipeIngredients | ||
− | | 550 g sirloin or | + | | 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|dark soy sauce]] | | 2 tablespoons [[Dark soy sauce|dark soy sauce]] | ||
| 2 tablespoons [[Light soy sauce|light soy sauce]] | | 2 tablespoons [[Light soy sauce|light soy sauce]] |
Revision as of 16:11, 17 August 2014
This recipe needs advance preparation!
This is a Korean beef barbecue recipe which can also be cooked in a frying pan.
Ingredients
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.