Korean Barbecued Beef (Bul-K0-Kee)
'BULKOKEE' is Korea's national dish and may have been the inspiration for Japan's teriyaki, which it resembles.
Yield
4 servingsPrep
200 minCook
5 minReady
205 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, sirloin steak
or beef-top, boneless |
|
| ¼ | cup |
soy sauce, tamari
|
|
| 2 | tablespoons |
sesame oil
|
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | each |
scallions, spring or green onions
finely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | teaspoons |
sugar
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, sirloin steak
or beef-top, boneless |
|
| 59 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
sesame oil
|
|
| 1.3 | ml |
black pepper
|
|
| 3 | each |
scallions, spring or green onions
finely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1E+1 | ml |
sugar
or to taste |
|
Directions
Trim fat from beef.
Put in freezer for 45 minutes Cut beef diagonally across the grain into ⅛ inch slices Mix remaining ingredients except sugar; stir in beef and coat well. Cover and marinate at room temperature for 2 hours or overnight in the refrigerator; return to room temperature before cooking. Add sugar and marinate another 30 minutes. Stir fry in hot oil using a large skillet or wok over medium heat until light brown, 2 to 3 minutes, do not crowd the pan. Serve with hot cooked rice. Note: Flavor is improved if the beef is cooked on a bbq grill that has rods close enough together so the meat will not fall through. In Korea, the dish is usually sprinkled with toasted sesame seeds before serving.
