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1/4 cup granulated sugar
1/4 cup mirin
1/4 cup sesame oil
1/4 cup brewed soy sauce
1/4 cup finely sliced green onions (white part only)
4 large garlic cloves, minced
2 tbs minced ginger root
2 tbs sambal oelek (hot chilli paste)
fresh ground pepper
1 1/2 pounds ribeye or New York steak, trimmed, very thinly sliced
1 tsp cornstarch
1 tbs canola oil
sesame seeds
In a large glass or ceramic bowl, combine marinade ingredients: sugar, mirin, sesame oil, soy sauce, green onions, garlic, ginger, sambal and pepper (several turns of the pepper mill).
Add beef and toss to coat. Cover and refrigerate for 2 hours.
Drain marinade and reserve. Mix thoroughly with cornstarch. Set aside.
Heat a wok over high heat. Add canola oil, and when hot, add beef. Stir-fry until browned. Transfer to a dish.
Add reserved marinade-cornstarch mixture to the wok and cook, stirring, for about a minute, until bubbling. Return beef to wok and toss until coated.
Garnish with sliced green onions (green part only) and toasted sesame seeds.
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