Maeun Bulgogi (Spicy Korean Barbecue Beef)


5 tbsp C&h Pure Cane Sugar

1 cup Df (s) Grn Label Soy Sauce

2 tbsp Df Pure Sesame Oil

2 tbsp Df Rice Cooking Wine (michiu)

1 tbsp gochugaru Crushed Red Chili Pepper

(garnish) Jhc White Sesame Seed

2 lbs rib eye steak

3 garlic cloves, minced

1 tsp ginger, minced

4 tbsp gochujang (red pepper paste)

1 onion, julienned

1 carrot, julienned

3 green onions, cut into 2-inch pieces

Cooking Instructions

Try to cut the beef into paper-thin slices, set aside in glass bowl.

Mix all the sauce ingredients together minus the gochujang (red pepper paste). Add the sauce to the meat, coat well by hand. Marinate in the refrigerator for a minimum of a few hours, although overnight refrigeration is recommended.

After marinate, cook meat med-high heat using non-stick skillet/frying pan (add little oil optional). Add 1 TB gochujang (more if want spicier) per serving. Cook until meat lose pink or browned, 5~7mins. Add vegetable halfway to retain crispness.

Serve hot with rice and banchan (side dishes) including lettuce varieties for wrapping. Red leaf lettuce, Boston bibbs, and romaine lettuce work best.

*For easier slicing of the beef, stick the beef in the freezer for about 20~25 minutes. This will make cutting much easier; we’re looking for paper-thin slices.

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