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500g thinly sliced beef (sirloin or rib eye)
5 tbsp sugar
½ cup soy sauce
2 cloves garlic finely chopped (can be crushed but
remove buds before serving)
¼ tsp salt
5 tbsp Mirin (sweet sake, optional)
2 tbsp sesame oil
2 tbsp toasted sesame seeds
1 cup split green onions
2 cups thinly sliced carrots (optional)
Preparation
1. Mix all ingredients except carrots. Marinate in refrigerator for at least 2 hours.
2. Cook over medium high heat until meat is just short of desired completion.
3. Add carrots and cook for an additional 3 minutes.
4. Serve with rice.
500g of sirloin or tenderloin beef
Marinade:
2 tbs of soy sauce
3 tbs of water
1 tbs of brown sugar
1 tbs of honey
1 tbs of sesame oil
1 tbs of toasted sesame seeds
2 chopped green onions
4 cloves of minced garlic
½ ts of black pepper.
Preparation
1. Thinly slice the meat against the grain.
2. Make the marinade
3. Add the beef to the marinade and keep in the fridge at least 30 minutes. If your cut of beef is
tough, you can marinate longer to soften it.
4. Cook it on a pan or a grill, and transfer to a plate or a cast iron plate to serve.
5. Sprinkle chopped green onion and toasted sesame seeds over top.
Korean Barbecue Beef Bul‐go‐gi
Ingredients
For the marinade
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon mirin
1/2 medium onion, grated
2 cloves garlic, minced
1 teaspoon ginger, grated
1 teaspoon sesame seeds, toasted
1/4 teaspoon black pepper
For the bulgogi:
1 pound rib eye, thinly sliced
Lettuce, romaine or bibb
1 cup cooked white rice
1/2 cup kimchi
4 teaspoons hot bean paste
Preparation
1. Add the soy sauce, sugar, sesame oil, mirin, onion, garlic, ginger, sesame seeds, and black
pepper to a large bowl. Whisk until combined. Toss in the meat, cover, and set in the fridge
for 30 minutes.
2. Preheat a grill pan or a large iron skillet to high heat. Remove the meat from the marinade,
and then toss in the pan. Cook for a few minutes on each side, until nicely browned.
3. Serve the beef with lettuce, white rice, kimchi, and hot bean paste.
NOTE: When a recipe calls for mirin, the Japanese sweet rice wine, you need a combination of acidic
and sweet flavors. Add between 1 and 2 tablespoons of sugar to 1/2 cup of white wine, vermouth, or
dry sherry to replace 1/2 cup of mirin.