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Monday, January 2, 2012

Korean Bulgogi Salad

A few nights ago I made a steak salad using an extra flank steak I had yet to use. My mom had given me a recipe for a Korean bulgogi steak marinade, so I put it to the test. Bulgogi is a Korean barbecued beef usually marinated in soy, sugar, sesame oil, scallion, rice wine garlic and chili. I pan seared the steak in thin strips and served over lettuce, onion and red pepper and a sweet sesame dressing. 


Korean Beef Marinade
1/2 cup soy sauce
1/3 cup sugar 
3 tbsp rice wine
3 tbsp sesame oil 
2 tbsp minced garlic
1/2 cup chopped scallion


Cut steak into thin strips. Mix marinade together well and pour over beef in a ziplock bag. Keep in the refrigerator over night, turning bag around occasionally and serve the following day in a salad, stir-fry or wrap. 

2 comments:

  1. There's a "secret" ingredient that is used for the bulgogi marinade, ground asian pears OR ground hard persimmons!! I'm in Seoul now, and though I'm opting out on the meaty jazz, I wish I could share the Korean food experience with everyone! Great blog Rachel!!

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  2. Thanks for you comment, I will be sure and try the secret ingredient next time I make bulgogi. How amazing to be in Seoul, you must be loving the food. Love your blog as well!

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