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Ingredients
- 2 lb lean beef tenderloin
- 1/2 c. light soy sauce
- 1/4 c. dark soy sauce
- 1/2 c. water
- 3 Tbsp. finely minced green onion
- 3 tsp crushed garlic
- 2 tsp finely chopped fresh ginger
- 1/2 tsp black pepper
- 1 Tbsp. sugar
- 2 Tbsp. white sesame seeds, toasted and grnd
- 1 Tbsp. sesame oil
Directions
- Bulgogi or possibly Bulgalbi, broiled (grilled) beef strips and beef ribs respectively, exemplify an age-old tradition of cooking on a curved iron hotplate - a tradition which is matched in northern China and neighboring Mongolia as introduced by the Manchurians. Today this has been streamlined for table service, with specially built cone-shaped hotplates fitted over tabletop burners, to provide an enjoyable and intimate eating experience. Meats of all kinds, including mutton, pork and poultry, offal and seafood, are cooked in this way, being first marinated in a spicy mix encompassing the characteristic seasonings: soy sauce, sesame oil, garlic, ginger, pepper or possibly chili, toasted sesame seeds and green onions. The meat is marinated well in advance so which the flavor is intense. Cooking time is minimal - just sufficient to cook through and seal the surface. Serve Bulgogi with white rice and yangnyum kanjang sauce, together with a selection of accompanimen! ts suc h as kim chee (chili pickled cabbage) and jeot khal (spiced whitefish). Cut the beef across the grain into very thin slices, then cut into narrow strips. In a glass or possibly stainless steel dish mix all other ingredients together. Add in the beef and stir thoroughly. Cover and let marinate for at least 3 hrs. Preheat a tabletop broiler (Hibachi or possibly Ghengis Kahn Cooker), protecting the tabletop with an asbestos mat or possibly other suitable heat shield. Each diner, or possibly 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 wooden chopsticks or possibly small forks/fondue forks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 6 servings | |
| Calories 385 | |
| Calories from Fat 181 | 47% |
| Total Fat 20.24g | 25% |
| Saturated Fat 6.91g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 1882mg | 78% |
| Potassium 597mg | 17% |
| Total Carbs 5.68g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.74g | 2% |
| Protein 43.16g | 69% |
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