The recipe is from All Recipes magazine. I used New York Strip steaks and was able to find pear juice in the supermarket here. I cooked it in a skillet. Delicious. Comments in parenthesis are from the magazine editors.
* Exported for MasterCook 4 by Living Cookbook *
Authentic Korean Bulgogi
Barbecue with Seoul: Minyoung Lee, Allrecipes.com community
member, shares her mother's Korean bulgogi dish.
1 1/2 lbs beef top sirloin, thinly sliced
2 Tbs white cooking wine
1 cup pear juice (We had a tough time finding
-- pear juice, so we substituted two
-- shredded Anjou pears.)
1 tsp black pepper
1/4 cup soy sauce
1 Tbs sugar
2 Tbs toasted sesame oil
1 Tbs minced garlic
2 Tbs chopped green onion
1 Tbs sesame seeds
1/2 lb fresh mushrooms, halved (optional)
-- (Shiitake or oyster mushrooms would be
-- particularly authentic.)
1/2 onion, chopped (optional)
salt and black pepper, to taste
1. Put beef in a bowl, and add cooking wine, pear juice, and pepper. (See
our pear juice note above.) Stir to combine, and marinate for 30 minutes.
2. Stir in soy sauce, sugar, sesame oil, garlic, green onion, and sesame
seeds. Marinate in refrigerator at least 2 hours or overnight.
3. Preheat an outdoor grill for medium-high heat. (We found it more
convenient to make this on the stovetop in a large skillet—see step 4.)
4. Remove beef from marinade, and discard marinade. Put a sheet of aluminum
foil on the grill, and lay the beef slices separately, in one layer, on the
foil. Put the mushrooms and onion (if using) on another part of the foil,
and season with salt and pepper. Cook the beef slices until they are evenly
brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion. (If
you like your beef medium-rare, cook only 2 to 3 minutes per side. Because
the meat cooks quickly, we grilled the onion and mushrooms first—they took
about 6 minutes—then tossed them with the cooked meat. If you use the
skillet method, cook mushrooms and onion over high heat, stirring, 5 to 7
minutes. Transfer to a bowl, then cook beef in several batches over high
heat for about 2 minutes per side. Toss them all together, just to reheat,
for another minute before serving.)
Cooking Tip: Note from Minyoung: Serve with a handful of Korean sweet-potato
noodles. If pan-frying the beef, you can add 1/2 cup beef broth to make a
sauce to go over rice.
- - - - - - - - - - - - - - - - - -
http://allrecipes.com/recipe/authentic-korean-bulgogi/
* Exported for MasterCook 4 by Living Cookbook *
Authentic Korean Bulgogi
Barbecue with Seoul: Minyoung Lee, Allrecipes.com community
member, shares her mother's Korean bulgogi dish.
1 1/2 lbs beef top sirloin, thinly sliced
2 Tbs white cooking wine
1 cup pear juice (We had a tough time finding
-- pear juice, so we substituted two
-- shredded Anjou pears.)
1 tsp black pepper
1/4 cup soy sauce
1 Tbs sugar
2 Tbs toasted sesame oil
1 Tbs minced garlic
2 Tbs chopped green onion
1 Tbs sesame seeds
1/2 lb fresh mushrooms, halved (optional)
-- (Shiitake or oyster mushrooms would be
-- particularly authentic.)
1/2 onion, chopped (optional)
salt and black pepper, to taste
1. Put beef in a bowl, and add cooking wine, pear juice, and pepper. (See
our pear juice note above.) Stir to combine, and marinate for 30 minutes.
2. Stir in soy sauce, sugar, sesame oil, garlic, green onion, and sesame
seeds. Marinate in refrigerator at least 2 hours or overnight.
3. Preheat an outdoor grill for medium-high heat. (We found it more
convenient to make this on the stovetop in a large skillet—see step 4.)
4. Remove beef from marinade, and discard marinade. Put a sheet of aluminum
foil on the grill, and lay the beef slices separately, in one layer, on the
foil. Put the mushrooms and onion (if using) on another part of the foil,
and season with salt and pepper. Cook the beef slices until they are evenly
brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion. (If
you like your beef medium-rare, cook only 2 to 3 minutes per side. Because
the meat cooks quickly, we grilled the onion and mushrooms first—they took
about 6 minutes—then tossed them with the cooked meat. If you use the
skillet method, cook mushrooms and onion over high heat, stirring, 5 to 7
minutes. Transfer to a bowl, then cook beef in several batches over high
heat for about 2 minutes per side. Toss them all together, just to reheat,
for another minute before serving.)
Cooking Tip: Note from Minyoung: Serve with a handful of Korean sweet-potato
noodles. If pan-frying the beef, you can add 1/2 cup beef broth to make a
sauce to go over rice.
- - - - - - - - - - - - - - - - - -
http://allrecipes.com/recipe/authentic-korean-bulgogi/