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Korean Barbecue - Bulgogi

 

I have been making this recipe for years, and my family and my friends all absolutely adore it. The beef is so tender, and the sauce is just delicious. We usually have some kimchi and Korean seafood pancakes aside, of course :)
72

Yield

6

servings

Prep

3

hrs

Cook

10

min

Ready

3

hrs

Trans-fat Free, Low Carb
 

Ingredients

2 pounds beef, tenderloin
lean
½ cup soy sauce, light
¼ cup soy sauce, dark
*
½ cup water
3 tablespoons scallions, spring or green onions
finely chopped
3 teaspoons garlic
crushed
2 teaspoons ginger
fresh, finely minced
½ teaspoon black pepper
1 tablespoon sugar
2 tablespoons sesame seeds
white, toasted, and ground
1 tablespoon sesame oil

Directions

Cut the beef across the grain into very thin slices then cut into narrow strips.

In a glass or stainless steel dish mix all remaining ingredients together.

Add the beef and stir thoroughly.

Cover and let marinate for at least 3 hours.

Preheat a tabletop broiler (griller), protecting the tabletop with an asbestos mat or other suitable heat shield.

Each diner, or the host/hostess places a portion of meat on the broiler (griller) and cooks it quickly on both sides.

The meat is dipped into the sauce before eating.

Use wodden chopsticks or small forks/fondue forks.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 38647% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 127mg 42%
Sodium 795mg 33%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 87g
Vitamin A 1% Vitamin C 2%
Calcium 7% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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