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Have you made Bul-Gol-Gi (Korean Spiced Beef)?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bul-Gol-Gi (Korean Spiced Beef)

Date Added: December 08, 2009

Ingredients:

1 Pound Pepper
1/4 Cup Soy Sauce ;
2 Tablespoons Sesame Oil but sesame oil is more authentic)
2 Teaspoons Sesame Seeds
2 Tablespoons Sugar but I later on decided it was too sweet)
1/2 Teaspoon Pepper
1 Unit Clove Of Garlic crushed, or equivalent amount of garlic powder
2 Tablespoons Scallions
1/2 Teaspoon Ginger minced
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Directions:

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.

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Dietary Notes:
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.
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