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Koren Pulgogi
1
Pound Beef flank steak; sliced into 1/2−inch slices
Salt
Freshly ground black pepper
1
2
1
1
Cup Sesame oil
Cup Soy sauce
Tablespoon Chopped garlic
Tablespoon Chopped fresh ginger
Crushed red pepper; to taste
2
1
1
Cup Cooked white long grain rice
Tablespoon Snipped chives
/2 Fat; 0 Other Carbohydrates
Season the beef with salt and pepper. In a mixing bowl, combine the oil, soy
sauce, garlic and ginger. Season with crushed red pepper to taste. Place the
meat in a shallow bowl. Pour the marinade over the meat. Cover and
refrigerate for at least 1 hour or overnight. Remove and bring to room
temperature. Preheat the hibachi. Remove the meat from the pan, reserving
the marinade. Place the marinade in a saucepan, over medium heat. Bring to a
boil and cook for 6 to 8 minutes or until the mixture reduces by 3/4.
Remove, set aside, and keep warm. Grill the meat for a couple of minutes on
each side, for medium rare. To serve, spoon the rice in the center of each
plate. Lay the strips of meat around the rice. Drizzle the sauce over the
meat. Garnish with chives.
Yield: 4 servings
Koren Pulgogi
368
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