| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Korean |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Top round or tenderloin of beef |
| 3 |
tb |
Sugar |
| 2 |
tb |
Rice wine |
| 5 |
tb |
Chopped green onion |
| 2 |
tb |
Chopped garlic |
| 6 |
tb |
Soy sauce |
| 1 |
tb |
Sesame salt |
| 2 |
tb |
Sesame oil |
|
|
Black pepper |
|
|
Lettuce |
|
|
Garland chrysanthemum |
|
|
Sesame leaves |
|
|
Garlic |
|
sm |
Green onions |
INSTRUCTIONS
MSG
Method :
1.Slice the beef thinly and score lightly with a knife to make it more
tender. Cut it into bitesized pieces and marinate it in the sugar and rice
wine.
2.Mix the marinated beef thoroughly with the soy sauce, chopped garlic,
sesame salt, MSG and sesame oil.
3.Broil the seasoned beef over hot charcoal on a grill or in a fry pan.
Pulgogi is delicious served with lettuce leaves, sesame leaves, garland
chrysanthemum and garlic.
This is from the Korean Cooking Page if anyone like to visit it is at
http://korea.directory.co.kr/learn/cooking.html Quite a few korean dishes
to pick from so enjoy.
Hint:
1.Cut the beef against the grain to make it tender
2.Pulgogi is generally broiled over charcoal on a grill at the table.
Otherwise, you may use an oven-broiler heated to 570`F for 10 minutes.
Posted to EAT-L Digest 19 Feb 97 by larrysu <larrysu@WF.NET> on Feb 20,
1997.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”