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Nutrition Facts
Serving Size 1 (347g) Recipe makes 4 servings
Calories 812
Calories from Fat 293		(36%)
Amount Per Serving		%DV
	Total Fat 32.6g	50%
	Saturated Fat 10.1g	50%
	Monounsaturated Fat 14.2g
	Polyunsaturated Fat 5.3g
	Trans Fat 0.0g
Cholesterol 77mg		25%
Sodium 1081mg		45%
Potassium 598mg		17%
Total Carbohydrate 95.3g		31%
	Dietary Fiber 4.5g	17%
	Sugars 13.6g
Protein 30.0g		60%
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Bulgogi Made With Kiwi-Onion Sauce

Recipe #144603 | 20 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: echo echo
Nov 12, 2005

Korean marinated beef served in a lettuce leaf. This is a stir-fry version, though bulgogi can also be grilled. Use sirloin tip, T-bone or flank steak; firming it up in the freezer before slicing allows it to be cut very thin. Use sesame oil in the kiwi-onion sauce--NOT toasted sesame oil, which is something different. Good served with your favorite Asian dipping sauce (I favor taylortwo's "My Korean Dipping Sauce"--My Korean Dipping Sauce, made with lower-sodium soy sauce and with the garlic doubled). Marinating time of at least 2 hours not included in prep time.

SERVES 4 (change servings and units)

Ingredients

1-1 1/2 lb steak, sliced in very, very thin strips
1 tablespoon sugar
2 garlic cloves, minced
4 scallions, cut in 2-inch lengths (white & green parts)
2-3 cups cooked sticky rice
4 leaves red leaf lettuce or 4 curly leaf lettuce (large)

KIWI-ONION SAUCE

1 cup chopped onion
1 kiwi fruit, peeled and sliced
1/4 cup korean soy sauce
2 tablespoons rice wine
1 tablespoon cider vinegar
2 tablespoons sugar
1/4 teaspoon black pepper
3 tablespoons sesame oil

Directions

1
Toss beef slices with 1 Tbs sugar; let sit about 20 minutes.
2
Meanwhile prepare sauce: Process onion and kiwi in blender or food processor. Add soy sauce through pepper and process briefly. Add sesame oil in a gradual stream while continuing to process. Taste and adjust seasonings: add a little more soy sauce if more saltiness is desired or more sugar for added sweetness.
3
Toss beef with garlic, scallions and marinade, mixing thoroughly to distribute marinade evenly.
4
Marinate, covered, in the refrigerator at least 2 hours or up to overnight.
5
Stir-fry in skillet or wok over high heat about 2 minutes until the beef is cooked through.
6
Place 1/4 of the bulgogi and 1/4 of the rice in each lettuce leaf and roll up.
7
If desired, serve with dipping sauce.