Bulgogi Recipe

Ingredients: 1 pound Beef top sirloin steak 1/4 cup Soy sauce 3 tablespoons sugar 2 tablespoons Sesame Oil 1/4 teaspoon Pepper 3 Green onions minced 2 cloves Garlic minced Directions: Trim fat from beef; cut beef diagonally across grain into 1/8 inch slices. (For ease in cutting, partially freeze beef about 1 1/2 hours.)Mix remaining ingredients; stir in beef until well coated. Cover and refrigerate 30 minutes. Drain beef; stir fry in 10 inch skillet or wok over medium heat until light brown, 2-3 minutes. Serve beef over hot cooked rice if desired. Kim's note: In Korea, bulgogi is often eaten on large romaine lettuce leaves (with part of the crunchy rib removed, to make it easy to fold like a burrito or taco), adding a little rice, kimchi, and raw slices of garlic. You then roll 'em up like tiny packages and pop 'em in your mouth. Wonderful, but pungent! Best to eat when you don't have to sing or talk or even breathe on anyone who isn't eating this stuff! PS: Kimchi is a pickled dish (there are over 300 kinds in Korea, but the most common is made with napa cabbage). You can find recipes here on Big Oven, but the time to make it is lengthy. It's far easier to get some from the produce section of your grocery store. Be careful- most canned (jarred) kimchi's aren't that great because they taste carbonated for some reason. The best I've found (with no carbonation) is King's Kimchi, sold at SuperWalmart.

yeah,i have a great recipe of bulgogi,hope you like it:) BULGOGI (REAL BULGOGI) 2 lb London Broil, thinly sliced 1 tbls sesame oil 1/4 cup sugar (or little bit more depending on how sweet or salty you want it) 4 green onions, chopped 1 large onion, chopped 3 cloves fresh garlic, minced 4 cups soy sauce salt and pepper, to taste In a bowl mix soy sauce, sesame oil, sugar, both onions, garlic, until everything is well mixed together. Add the thinly sliced meat and mix to make sure well coated with mixture. Pat down so sauce will be covering the meat. Cover and refrigerate for 2 hours or overnight for more flavor. You can either pan cook the bulgogi or add tin foil to the grill and cook on the grill for a mesquite type flavor added to it. Very delicious! Serve with rice, kimchi and other korean sides.