1. What?! Korean food on for a Jewish food group? Hey, it's Kosher! This recipe was taught to me years ago by a native born college buddy of mine whose name (this is the truth) was Moon-Jeu (pronounced Moon Jew).
2. (Living in a largely Jewish dorm, he took a lot of good natured ribbing on that score).
3. It's delicious! It is also spicy. So, An-yung ha shimnika (a formal Korean greeting similar to Shalom) and enjoy.
4. And lets give thanks to a Korean Jeu for this one: Marinade a pound of thinly sliced beef (similar to beef used for Chinese pepper steak) which has been cut into strips.
5. The marinade sauce is as follows: For variation, you may also add to the beef thinly sliced carrots, water chestnuts, bamboo shoots and/or celery.
6. If you add substantial amounts of these veggies, then increase the marinade sauce accordingly.
7. Traditionally, Koreans would let the beef marinade for a day.
8. In college, I rarely waited more than one hour.
9. Bake at 375 degrees in oven until properly browned on both sides.
10. I generally turn the meet over after seven minutes and check up on it after another five to seven minutes.
11. Rarely do I need to cook for more than fifteen minutes.
12. Of course, thickness may vary cooking time. (Koreans traditionally barbecue the beef using a kind of container which collects the juice.
13. I like having the meat soak in the juices). Serve over white rice.
Comments on Bul-Gol-Gi (Korean Spiced Beef) Recipe:
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This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, MSG, Sesame Seeds, Spring Onion, Garlic, Natural Sweeteners allergies.