Saturday, August 22, 2009

Bulgogi - Korean Beef

This is a favorite at our house, even with my veggie hating husband. It is also easy which makes it that much more appealing. Keep in mind that this recipe is one that deals with approximate measurements, feel free to adjust it to your personal taste.

1 roast VERY thinly sliced. (ask the butcher to do this for you) ( I use bottom roast)

1/2 Onion

5 large carrots (or 12 baby carrots)

5-7 Green Onions

3 T. Minced Garlic

1 bottle Soy sauce (1.5 to 2 c) ( get the good stuff, it is worth it)

Start the meat marinading at least 24 hours before you want to serve it, 48 hours is better. Thinly slice all the veggies, the thinner the better. Mix all of the ingredients in a large bowl. When they are mixed the soy sauce should just barely cover all of the other ingredients. Cover and place in the fridge, stir occasionally (once every 8 hours or so)

The night you want to eat, take the meat out of the fridge. Use a large skillet. Pre-heat the skillet to very hot then put the meat in (if your skillet isn't big enough for all the meat you can do this part in batches) Saute the meat until it is cooked through, serve on rice.

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