Bugogi - Korean Beef Dish Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Beef tenderloin, sliced very thin
2 Cloves: fresh garlic, crushed
2 tbsp: Granulated sugar,
1 tbsp: Sesame oil,
Black pepper good sprinkling,
Roasted sesame seeds, also a good sprinkling
1: Green onion, finely chopped
2 tbsp: Soy sauce,
3 tbsp: Water,
Directions:
In a glass or plastic bowl, mix everything together. Cover and
refrigerate for 1-2 days. (You can cook immediately, but of course,
it wont taste as good.
:-) )
In a skillet, heat a tablespoon of vegetable oil over medium-high to
high heat. Cook the beef slices, turning until meat reaches desired
degree of doneness (about 1-2 minutes).
Serve with rice and green vegetables.
NOTES: The recipe says serves four, but then again, I ate a batch
of this myself without complaining too much. I guess it depends on
how hungry you are and what else youre serving. ;-)
I also usually omit the sesame seeds, since neither my SO nor I like
them. Hasnt killed me yet.
I got this recipe from the Atlanta Journal/Constitution, near
Christmas (it was part of a list of dishes that the papers
contributors served at their own Christmas dinners; they had a Cuban
writer, someone Russian, etc. I do not recall the name of the South
Korean woman whose recipe this is, alas).
~-Lance
Source from luhu.jp
refrigerate for 1-2 days. (You can cook immediately, but of course,
it wont taste as good.
:-) )
In a skillet, heat a tablespoon of vegetable oil over medium-high to
high heat. Cook the beef slices, turning until meat reaches desired
degree of doneness (about 1-2 minutes).
Serve with rice and green vegetables.
NOTES: The recipe says serves four, but then again, I ate a batch
of this myself without complaining too much. I guess it depends on
how hungry you are and what else youre serving. ;-)
I also usually omit the sesame seeds, since neither my SO nor I like
them. Hasnt killed me yet.
I got this recipe from the Atlanta Journal/Constitution, near
Christmas (it was part of a list of dishes that the papers
contributors served at their own Christmas dinners; they had a Cuban
writer, someone Russian, etc. I do not recall the name of the South
Korean woman whose recipe this is, alas).
~-Lance
Source from luhu.jp
Tags
Meats