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Korean bulgogi

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#1 Zippity


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Posted 30 October 2018 - 06:32 PM

This is beautiful.  :)


Bulgogi (1 serving)


200g thinly sliced sirloin steak, steeped overnight in a marinade of:

1 tsp crushed garlic (1 clove)

1 tsp finely chopped leek

1 chopped spring onion

1/8 grated Asian pear (or ½ Kiwi fruit)

2 Tbsp soy sauce

1 tsp brown sugar

black pepper

¼ tsp sesame seeds


Cook over a medium heat with ¼ finely-sliced white onion.

Meat will cook very quickly.

Serve with topping of finely chopped green spring onion and crushed roasted sesame seeds, vegetables or “ssam” wrap (fresh lettuce leaves).

Add ½ tsp sauce comprising Korean soya bean paste, red pepper paste, honey and finely chopped leek (or use an already prepared Sunchang Ssamjang – available from any Asian food mart).

Place some meat onto a lettuce leaf, add Sunchang sauce, wrap tightly, and eat. J

Ron Thornton

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Posted 31 October 2018 - 07:22 PM



I've split your recipe out of the Mississippi pot roast recipe.


Really, this is an apples and oranges situation, in terms of the cut of meat used. Chuck roast is an entirely different cut of beef compared to steak, and here it is the US is about half the price.


Don't take me wrong, I've had bulgogi numerous times and it is delicious.

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Gregory Wells

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#3 W. J. Dougherty

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Posted 31 October 2018 - 07:26 PM

Ron, you forgot the kimchi... kimchi really makes it all zing...

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