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Korea’s best-known dish, bulgogi, is simply marinated beef that’s quickly pan-fried. Serve with rice and kimchi, or wrap in lettuce leaves with a dollop of gochujang (Korean red pepper paste). Adapted from a Korea Tourism Organization cuisine booklet. Buy pre-sliced bulgogi meat at Korean supermarkets
Raciónes: 6
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Ingredientes
- Bulgogi
- 3 tbsp (45 mL) puréed, peeled Asian pear
- 2 tbsp (30 mL) soy sauce
- 1 tbsp (15 mL) each: Asian sesame oil, granulated sugar, minced garlic
- 2 tsp (10 mL) each: honey, sesame seeds
- 1/4 tsp (1 mL) black pepper
- 12 oz (375 g) very thinly sliced boneless rib-eye
- 1 medium yellow onion, halved, thinly sliced
- In medium bowl, stir together pear, soy, oil, suga
- 1 head lettuce leaved separated
- tasted sesame seedsfor serving
- korean hot red pepper paste gochujang
Direcciones
- In medium bowl, stir together pear, soy, oil, sugar, garlic, honey, sesame and pepper. Add beef and onion. Mix well by hand. Meat will curl up. Marinate 30 minutes or up to 12 hours, refrigerated and covered.
- Heat large, non-stick skillet on medium-high or high. Add beef-onion mixture with liquid. Cook, stirring, until meat is cooked through and mixture is almost dry, about 5 to 8 minutes.
- Makes 2 to 4 servings.
- Star-tested by Jennifer Bain
- to assemble put beefinthe centreof aleaf, sprinkle with sesameseeds top witha small dollop of red pepper paste, then roll intoa pouch
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 6 servings | |
| Calories 11 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 318mg | 13% |
| Potassium 45mg | 1% |
| Total Carbs 2.36g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.84g | 1% |
| Protein 0.58g | 1% |
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