Bulgogi is the one of the most popular dishes in Korea, and one which Westerners find very pleasing. It is often served as an appetizer or main course with lettuce and other ingredients to be wrapped and eaten. Occasionally, a pancake is used in place of lettuce leaves, making this the Korean version of the taco.
Bulgogi literally means “fire beef,” but it is generally translated as “Korean barbecue.” Thin, tender slices of beef are marinated in a sauce made with soy sauce, sesame oil, garlic, and other seasonings, and then cooked over a hot charcoal grill at your table.
- 1 Tablespoon soy sauce
- 1 Tablespoon Korean malt syrup (mool yut); see * Note
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 1 garlic clove; minced
- 2 pounds beef rib eye; sliced
- salt, to taste
- freshly-ground black pepper, to taste
- 1 green onion; (optional), sliced into 1/2" pieces for garnish
- Combine soy sauce, malt syrup, sesame oil, sugar and garlic. Marinate rib eye in soy sauce mixture about 30 minutes.
- Stir-fry meat in skillet over medium-high heat until thoroughly cooked, 4 to 7 minutes. Season with salt and pepper to taste.
- Garnish with green onion if desired.
Each of 6 servings: 316 calories; 331 mg sodium; 82 mg cholesterol; 20 grams fat; 6 grams carbohydrates; 27 grams protein; 0.02 gram fiber.
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