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Pulgogi (Korean Barbecued Beef)
From Dorothy McNett's recipes at www.dorothymcnett.com. Submitted by Alice Connors for a Korean Cooking Class held in our hollister store a few years ago. She also used sesame salt, so if you can find it, use it instead of the fine sea salt.
1 - 1 1/2 pounds top round or tenderloin beef
Slice the beef thinly and score lightly with a knife to make it tender. Cut into bite sized pieces. Combine sugar, rice wine, green onions and garlic. Marinate at least 30 minutes.
Recipe created 2002-01-11.