Bul Kogi (Korean Barbecue)
Yield
6 servingsPrep
10 minCook
?Ready
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
beef, short ribs
|
|
| 2 | cloves |
garlic
crushed |
|
| ¼ | cup |
sesame seeds
toasted and crushed |
|
| 1 | cup |
scallions, spring or green onions
finely chopped |
|
| 1 | teaspoon |
black pepper
|
|
| 1 | teaspoon |
sesame oil
|
|
| 2 | cups |
soy sauce, tamari
|
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
beef, short ribs
|
|
| 2 | cloves |
garlic
crushed |
|
| 59 | ml |
sesame seeds
toasted and crushed |
|
| 237 | ml |
scallions, spring or green onions
finely chopped |
|
| 5 | ml |
black pepper
|
|
| 5 | ml |
sesame oil
|
|
| 473 | ml |
soy sauce, tamari
|
|
| 237 | ml |
sugar
|
|
| 59 | ml |
vegetable oil
|
|
Directions
Place short ribs in bowl.
Add garlic, sesame seeds, green onions, pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat well.
Cover and let stand at room temperature 2 hours.
Barbecue over coals or run under broiler, turning and basting often with marinade until meat is tender.
