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Main Dishes – Beef

Bullgoggy (Bulgogi,Bulgoki, Bulkogi……)

From Jeff and Marsha

Korean Barbecue: There are many ways that this meat preparation is spelled. The preferred way seems to be bulgogi. One reference says the word means” fire beef”.

01

Ingredients

  • 2 to 4 lbs of Beef prepared *Korean BBQ style
  • 8 tablespoon sugar
  • 1 cup soy sauce
  • 8 tablespoon sesame or salad oil
  • 8 tablespoon roasted sesame seed
  • 1cup chopped green onion
  • 5 cloves garlic (minced)
  • ½ teaspoon black pepper

02

Directions

  1. Place beef in freezer ½ hour.
  2. Select beef that can be thinly ( 1/8th inch) sliced cross grain in strips preferably 1" X 8".
  3. Meat must be lean with no grizzle.
  4. You can use any beef that can be cut in this fashion. (sirloin, tri tip, boned and defatted chuck).
  5. Brisket is the easiest to cut, but it can be tough.
  6. Pound tough meats on both side to render tender
  7. Mix ingredients and add meat.
  8. Marinate 1 – 2 hours room temperature or in the refrigerator overnight.
  9. Barbecue to desired doneness.

Transcribed from Main-Dishes-Beef.docx, page 6.