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Nutrition Facts
Serving Size 1 (605g) Recipe makes 4 servings
Calories 1398
Calories from Fat 697		(49%)
Amount Per Serving		%DV
	Total Fat 77.5g	119%
	Saturated Fat 12.5g	62%
	Monounsaturated Fat 29.6g
	Polyunsaturated Fat 30.8g
	Trans Fat 0.0g
Cholesterol 131mg		43%
Sodium 8211mg		342%
Potassium 2035mg		58%
Total Carbohydrate 98.8g		32%
	Dietary Fiber 21.4g	85%
	Sugars 55.4g
Protein 89.8g		179%
detailed view... how is this calculated?

Bulgoki

Recipe #17381 | 1 day | 1 day prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: KookieMomster
Jan 18, 2002

This marinade originated in Korea. It is sweet and salty. Very satisfying and even the most anti-Asian food people will eat it if you call it something like 'hot jerky' or what ever.

SERVES 4 -6 (change servings and units)

Ingredients

1/2 cup olive oil or sesame oil
2 cups soy sauce
1 cup brown sugar
2 1/2 cups toasted sesame seeds
2 tablespoons vinegar (apple cider or rice wine is best)
2 lbs beef or pork, cut into strips (think beef jerky)
minced garlic
minced scallion (to make a spicy version add crushed red pepper flakes to taste)

Directions

1
Mix all the above ingredients in a shallow dish and refrigerate over night. (if there isn't enough liquid add more soy sauce).
2
Remove meat from the marinade. Barbeque or pan fry.
3
Serve with rice and stir fried veggies.

Questions about this recipe?

Featured Reviews for This Recipe

From: Mikey914

On Apr 21, 2009

My family always loved going our for Korean food. So I was thrilled to find this recipe. Flavor is wonderful. We all loved it and will be making this again and again. Only thing I will change next time is will cut down amount of toasted sesame seeds. Just too many for all our taste.

0 people found this review helpful

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From: djrcossey

On Jul 19, 2007

Wow, very very delicious! Will make often thanks!

1 person found this review helpful

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From: Sackville

On Nov 3, 2005

I did the "quick version" of this recipe, and cooked the meat after just a couple hours marinating time. I used it in a stir fry, so first I cooked it for a couple minutes, then I removed it from the pan and did the veggies. I added the meat back in along with some of the marinade and a bit of hoisin sauce. Wonderful stirfry that sent us all back for seconds.

2 people found this review helpful

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From: Tim Hill

On Mar 31, 2003

I tried this for a dinner party and it was the most popular item on the menu. It had a very good flavor and was simple to prepare and cook. I would highly recommend it as everyone at the party commented on it (and every last piece was gone!).

2 people found this review helpful

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