BULGOGI Recipe

Korean Beef

Ingredients:

2 1/2 pounds Rib Eye Beef, thinly sliced
2 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons crushed garlic
2 tablespoons brown sugar
1 tablespoon rice wine (Sake)
Pinch of black pepper
1/2 piece of fresh Kiwi, juiced in a blender
Dipping sauce:
1 Tablespoon soybean paste
1 teaspoon crushed garlic
2 teaspoons Red Pepper Sauce*
1 teaspoon salad oil
2 tablespoons water

Directions:

Trim the fat off the meat with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes. In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper. set aside.
Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn't require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook until browned, being careful not to overcook.
Last, to prepare dipping sauce, combine all sauce ingredients and cook over low heat for 15 to 20 minutes.
Serve on the side.

Serves 3 to 4 Serve it with fresh red leaf lettuce, thinly sliced raw garlic, and some spicy fresh peppers to make a ssam: holding the lettuce in your palm, make a wrap that envelopes the barbecued beef, some rice, the dipping sauce,and if desired, vegetables. Feel free to experiment... Red Pepper Sauce(goit-chu jang) It is a staple seasoning for many Korean dishes and it is made with red pepper paste. It is easily found in any Korean or Asian market. To Make your own: Combine 2 cups red pepper paste with 1/2 cup water, 1/2 cup vegetable oil, 2 tablespoons finely chopped garlic, and fry over medium heat for 20 minutes stirring occasionally. Then mix in 1 teaspoon sesame seeds. Store in a jar, refrigerated, and use it to cook with or serve as a dipping sauce. Its great with fresh vegetables, fish or barbecued beef, though we enjoy dunking sticks of fresh cucumber, peppers , steamed broccoli, or little bundles of chrysanthemum, and perilla leaves into the sauce as well. Enjoy... E..

Bulbogi is traditionally eaten with white rice and a variety of sides, usually spicy ones.

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More Korean Beef Recipes

Submitted 6/13/05.
Source: Jenny Kwak
Submitted By: Eileen Werth
crzylegs@erols.com
BULGOGI