Broiled beef. But "Bulgogi" sounds better.
2 lbs beef tenderloin or flank, sliced 1/8" thick.
Marinade:
5 tbsp soy sauce
3 tbsp sugar
1 tbsp honey
3 tbsp korean pear juice
2 tbsp sesame oil
3 tbsp chopped green onion
1 tbsp minced garlic
1 tbsp ginger juice
1 tsp black pepper
3 tbsp roasted crushed sesame seeds
Mix the marinade. Put a layer of beef in a flat bottom container, add sauce, add another layer, add sauce again, repeat. Knead the meat with the sauce until it gets sticky. Broil (or grill). Cook until the moisture beads on the top side and flip once.
Source: A Korean Mother's Cooking Notes by Sun-Young Chang
2 lbs beef tenderloin or flank, sliced 1/8" thick.
Marinade:
5 tbsp soy sauce
3 tbsp sugar
1 tbsp honey
3 tbsp korean pear juice
2 tbsp sesame oil
3 tbsp chopped green onion
1 tbsp minced garlic
1 tbsp ginger juice
1 tsp black pepper
3 tbsp roasted crushed sesame seeds
Mix the marinade. Put a layer of beef in a flat bottom container, add sauce, add another layer, add sauce again, repeat. Knead the meat with the sauce until it gets sticky. Broil (or grill). Cook until the moisture beads on the top side and flip once.
Source: A Korean Mother's Cooking Notes by Sun-Young Chang
No comments:
Post a Comment