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Friday, March 19, 2010

Korean Beef Barbecue (Bulkogi)

Beef Bulkogi

(3 to 4 servings)


For the marinade
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon mirin
1/2 medium onion, grated
2 cloves garlic, minced
1 teaspoon ginger, grated
1 teaspoon sesame seeds, toasted
1/4 teaspoon black pepper

For the bulgogi:
1 pound rib eye, thinly sliced
Lettuce, romaine or bibb
1 cup cooked white rice
1/2 cup kimchi
4 teaspoons hot bean paste

1. Add the soy sauce, sugar, sesame oil, mirin, onion, garlic, ginger, sesame seeds, and black pepper to a large bowl. Whisk until combined. Toss in the meat, cover, and set in the fridge for 30 minutes.

2. Preheat a grill pan or a large iron skillet to high heat. Remove the meat from the marinade, and then toss in the pan. Cook for a few minutes on each side, until nicely browned.

3. Serve the beef with lettuce, white rice, kimchi, and hot bean paste.

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