Sunday, November 25, 2007

Korean Bulgogi



This dish is simply yummy and irresistible. It disappeared before I could take a photograph of it! (The picture here was added on Dec 10, taken from the internet.) And it got the stamp of approval from my harshest critic - my hubby! He said the beef was very tender and juicy. It must be the marinade...

I got this recipe from "Cooking With a Cause" a compilation of recipes from the friends and staff of Philippine Campus Crusade for Christ. This book was a gift from the children's Ninang Fanny.


1 K sirloin beef, thinly sliced (buy the sukiyaki cut)
1 big ginger, grated
1 whole garlic, skinned, chopped
1 C brown sugar
1 C soy sauce
1 C sesame oil
spring onions

1. Marinate the beef slices in the rest of the ingredients, except the spring onions, for at least 2 hours. Better if marinated overnight in the chiller. Or some portions may be kept in the freezer for a read-to-cook meal another time.

2. If you want more sauce, increase the brown sugar, sesame oil and soy sauce equally.

3. When ready to cook, stir fry in pan (no need to put oil) just until the meat turns brown. I do it several pieces at a time. Do not overcrowd the cooking pan. Do not overcook or the meat will harden.

4. Dish up and sprinkle with chopped spring onions before serving.

3 comments:

Grace said...

hi there! i've been reading your blog for that past while. there are so many dishes i want to try! :) was wondering about the 1 C of brown sugar in the bulgogi recipe. is this really 1 CUP of sugar?

Soli Deo Gloria said...

Sorry for the super late reply, Grace. I better activate my comment enabling feature of the google :) Yes, I used 1 C of brown sugar. I usually do the recipe in proportion. I cup of sugar for every cup of soy sauce. If you do not prefer it too sweet, maybe you can lessen it to 3/4 C.

razi said...

thanks..

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