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LOCATION: Recipes >> Asian >> Bulgogi 12

Print this Recipe    Bulgogi 12

Korean Barbequed Beef (Pulgoki)
(4 servings)

1/2 lb (225g) beef rib steak
Roasted sesame seeds
Finely chopped green onion
vegetables (onion, green pepper, green onion, egg-plant or pumpkin slices)

1/2 medium apple, quartered and sliced
1 oz (30g) ginger root, thinly sliced
1 oz (30g) garlic, thinly sliced
2 cups soy sauce
1/2 cup cooking wine
1/4 cup water
6 oz (170g) sugar
1/2 t MSG

Make a sauce by mixing all ingredients of marinade. Cook over high
heat. Bring to a boil and reduce heat then cook 15 minutes. Reduce
heat again and simmer a further 15 minutes; let stand to cool
overnight. When ready to use, strain the mixture and add roasted
sesame seeds and chopped green onion.

Mix roasted sesame seeds and finely chopped green onion, if desired.
Cut beef into bite size pieces.

Rub sauce into beef with finger tips. Let the meat marinate for at
least 1 hour.

Heat the pulgoki grill over a charcoal fire. Then barbeque the
beef. Use frying pan or an oven broiler if you don't have a pulgoki
grill. Serve immediately.

Barbeque Hints:
Preheat grill well, then put meats on. Turn when one side is done.
Never turn again since the meat loses its flavorful juice and
becomes too crusty. It is recommended to grill vegetables for
nutritive balance and a change. Cut green peppers length-wise into
halves or quarters. Slice green onion diagonally. Cut pumpkin,
garlic or carrot into 1/8 in (0.3 cm) slices for easy cooking. Red
leaf lettuce (bronze lettuce) can also be rolled with other
accompaniments.

Cooking the beef to the medium rare stage over charcoal brings out
the best flavor of the meat. Traditionally, cooking is done at the
table on a pulgoki grill over charcoal.

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