BARBECUED BEEF (KOREAN BUL KOGI)
"Bul Kogi is so popular that many Koreans consider it the national meat dish. Serve with rice and kimchi."
2 lb sirloin steak*
3 scallions
4 cloves garlic
1/4 cup sugar
1/4 cup beef stock (optional)
5 tbsp soy sauce
2 tbsp sesame oil
2 tbsp sherry
1/8 tsp black pepper
Slice the steak very thin on the bias. Score each piece with an X. Set aside.
Chop the scallions and crush the garlic. Combine with the remaining seasonings in a bowl. Add the meat to the marinade and mix well until all sides of the steak are coated.
The meat may be grilled immediately. The best results are obtained if the steak is marinated for 2 hours. The marinade will keep refrigerated overnight
*Variation: Use rib steak or flank steak.
Servings: 4
From: The Korean Cookbook by Judy Hyun
"Bul Kogi is so popular that many Koreans consider it the national meat dish. Serve with rice and kimchi."
2 lb sirloin steak*
3 scallions
4 cloves garlic
1/4 cup sugar
1/4 cup beef stock (optional)
5 tbsp soy sauce
2 tbsp sesame oil
2 tbsp sherry
1/8 tsp black pepper
Slice the steak very thin on the bias. Score each piece with an X. Set aside.
Chop the scallions and crush the garlic. Combine with the remaining seasonings in a bowl. Add the meat to the marinade and mix well until all sides of the steak are coated.
The meat may be grilled immediately. The best results are obtained if the steak is marinated for 2 hours. The marinade will keep refrigerated overnight
*Variation: Use rib steak or flank steak.
Servings: 4
From: The Korean Cookbook by Judy Hyun
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