Bulgogi (Korean Barbeque Red meat)

Printed on June 19, 2020

Formulation

• 1 pound beef sirloin

• 3 tablespoons soy sauce

• 2 tablespoons Korean cooking wine

• 1 tablespoon white sugar

• 1 tablespoon crushed ginger

• 2 cloves garlic, crushed

• 1 ½ teaspoons brown sugar

• 1 teaspoon kiwi pulp

• ½ onion, chopped

• 4 spring onions, trimmed and chopped

• 1 teaspoon sesame oil

• 1 tablespoon vegetable oil, or as a very vital

1. Wrap beef in plastic wrap and freeze till company, about 1 hour.

2. Lower frozen beef at an perspective into very thin slices.

3. Mix soy sauce, cooking wine, white sugar, ginger, garlic, and brown sugar in a salubrious bowl. Mix in beef slices. Rush in kiwi pulp, onion, and spring onions. Conceal bowl with plastic wrap; let beef marinate in the fridge, about 2 hours.

4. Rush sesame oil into marinade. Proceed marinating beef in the fridge, 8 hours to overnight.

5. Heat vegetable oil in a wok or salubrious skillet over medium-excessive heat. Pour in beef and marinade; prepare dinner and lag till beef is cooked thru and browned, about 5 minutes.

Cook dinner’s Impress:

Replace mirin (rice wine) for the Korean cooking wine if preferred.

Nutrition Facts (per serving)