Bulgogi (Korean Beef Stir-fry)
 
1-1/2 lb.  beef or buffalo
1/4 cup  japanese or korean-style soy sauce
3 Tbsp  sesame oil
1   kiwi fruit
1 Tbsp  sugar (for the meat)
2 Tbsp  sugar (for marinade)
3   dashes black pepper
1   onion
2 clove  garlic
5   green onions
2 Tbsp  korean or japanese cooking rice wine
1 Tbsp  cider vinegar (optional)
 
note:it is very important to freeze the meat first, this aids you in 
cutting the meat into thin slices. after freezing, slightly defrost in 
the microwave, make sure the meat is still frozen, but workable. cut the 
meat into thin slices, as thin as possible. put the slices into the large 
mixing bowl and sprinkle sugar over it,use your hands to mix. let it sit 
for about 20 minutes. 
 
meanwhile, prepare the marinade. place onion and kiwi into food processor 
or blender until liquid and pour into small bowl. mix soy sauce, sugar, 
black pepper, sesame oil, cooking wine, and vinegar (optional). after 
mixing, taste it. you want to have a slightly salty, sweet taste. if 
it's too salty, add a bit more sugar. chop garlic into small pieces (or 
use garlic press), cut green onion into 2 to 3 inch pieces and put into 
sugar/meat mixture. pour both sauces into the garlic/onion meat mixture 
and mix well , using hands. it is important to mix thoroughly so the 
marinade is evenly distributed throughout the meat. refrigerate for at 
least three hours or overnight. 
 
stir-fry in frying pan or wok until the meat is cooked thoroughly and 
serve with sticky rice. korean people eat this dish with red leaf lettuce 
filled with rice and meat. may also be served with korean spicy pepper 
paste, korean bean paste, sesame oil mixed with salt, sliced garlic and 
raw green onions. these are usually placed in the lettuce leaf along with 
the rice and beef. 
 
a1 hot food group 
william barfieldsr 
 
-- 
(ID: 11662) Mirror: rec.food.recipes: Mon, Jul 21, 2003


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