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Bulgogi (Korean BBQ)




Source of Recipe


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List of Ingredients




1 large Round Steak, excess fat removed
     (slightly frozen for ease of handling)
1 bunch Spring Onions with tops, thinly sliced
1/4 - 1/2 C Soy Sauce
1/2 - 1 C Water
2 - 3 T Sugar
1 - 2 cloves Garlic, crushed
several drops Seseme Oil
1/4 t  Salt
1/8 t  Pepper
Steamed Rice (long-cooking)


Recipe



Slice steak into very thin strips, then cut strips about
3 inches long.  Place all other ingredients into a large
bowl; stirring until sugar disolves (using the greater
amounts allows for more "gravy sauce").  Add steak; stir
until steak is well coated.  Cover and marinate at least
2 hours (but preferably overnight), stirring now and then
to seperate and keep meat well coated in sauce.

When ready to prepare, let steak and marinating sauce come
to room temperature.  Place into large skillet; cook in
sauce for about 20 to 25 minutes.  Meanwhile steam rice.
Serve steak and sauce over bed of steamed rice.

NOTE: To get the authentic taste of this Korean dish, it's
very important to use long-cooking rice.  The secret to
using this type of rice, is to rinse the rice 3 or 4 times
before steaming.  This allows the rice to "stick" together
for chopstick usage.