Barbecued Rib Eye - {Bulgogi} Recipe - Cooking Index
Barbecued Rib Eye - {Bulgogi} Recipe - Cooking Index
| 2 lbs | Beef rib eye - thinly sliced | |
| Marinade | ||
| 1/2 cup | Soy sauce | |
| 1/2 cup | Mirin (sweet rice wine) | |
| 1/4 cup | Sake | |
| 1/4 cup | Sugar | |
| 1 1/2 tablespoons | Sesame oil | |
| 1 teaspoon | Toasted sesame seeds | |
| 1 | Asian pear - peeled and grated | |
| 3 tablespoons | Chopped garlic | |
| 3 | Green onions - chopped | |
| 1 x | Ginger root - (1/2" long) - grated | |
| 1/2 teaspoon | Freshly-ground black pepper |
Combine soy sauce, mirin, sake, sugar, sesame oil, sesame seeds, pear, garlic, onions, ginger root and pepper and chill 2 hours.
Add meat to marinade, cover and refrigerate 3 to 4 hours.
Drain meat, discarding marinade. Place beef on bulgogi grill pan set over hot coals or on bulgogi grill pan for stove set over medium-high heat. Cook until meat is browned on both sides and cooked through, 3 to 10 minutes, depending on thickness of slices.
This recipe yields 4 servings.
Each serving: 386 calories; 658 mg sodium; 100 mg cholesterol; 19 grams fat; 16 grams carbohydrates; 36 grams protein; 0.79 gram fiber.
Source:
The Los Angeles Times, 07-14-1999
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