Monday, November 26, 2007

What's For Dinner
Bulgogi (Korean Beef Barbecue)

My notes: This is one of our favorites. We serve it as lettuce wraps. I often add matchstick cut carrots, radish, snow pea pods and other veggies to add to the lettuce wraps. For a kick, put a bottle of sriracha sauce out for those who like it spicy. This recipe came in an article that also included chopchae which we also like to make for this meal. To make it easier, I often just remove the meat from the marinade and stir-fry the meat or grill it under the broiler.

1 pound top sirloin steak, trimmed
1 tablespoon brown sugar
3 tablespoons low-sodium soy sauce
1 tablespoon mirin (sweet rice wine) (I use rice vinegar)
1 teaspoon minced peeled fresh ginger
1 teaspoon dark sesame oil
3 garlic cloves, minced
Cooking spray

Wrap beef in plastic wrap; freeze 1 hour or until firm. Remove plastic wrap; cut beef diagonally across grain into 1/16-inch-thick slices.

Combine beef, sugar, and next 5 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.

Prepare grill.

Place a wire grilling basket on grill rack. Remove beef from bag; discard marinade. Place beef on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.

Yield: 4 servings (serving size: 3 ounces)CALORIES 208 (33% from fat); FAT 7.6g (sat 2.7g,mono 3.2g,poly 0.7g); PROTEIN 26.1g; CHOLESTEROL 76mg; CALCIUM 19mg; SODIUM 457mg; FIBER 0.2g; IRON 3.1mg; CARBOHYDRATE 6.4g

Cooking Light, MARCH 2003

1 comment:

Soozcat said...

Mmm. Love bulgogi. To tell the truth, I've loved near all the Korean food I've tried to date.