Ingredients
1 lb beef-top or sirloin steak (boneless, )
1/4 cup soy sauce
2 tbsp sesame oil
1/4 tsp pepper
3 green onion, finely chopped
2 cloves garlic, minced
2 tsp sugar, or to taste
Directions
Trim fat from beef; put in freezer for 45 minutes; cut
beef diagonally across the grain into 1/8 inch
slices; mix remaining ingredients except sugar; stir
in beef and coat well. Cover and marinate at room
temperature for 2 hours or overnight in the
refrigerator; return to room temperature before
cooking. Add sugar and marinate another 30 minutes.
Stir fry in hot oil using a large skillet or wok over
medium heat until light brown, 2 to 3 minutes, do not
crowd the pan. Serve with hot cooked rice. Yield 4
servings. Note: Flavor is improved if the beef is
cooked on a bbq grill that has rods close enough
together so the meat will not fall through. 'BULKOKEE'
is Korea's national dish and may have been the
inspiration for Japan's teriyaki, which it resembles.
In Korea, the dish is usually sprinkled with toasted
sesame seeds before serving.
Servings: 4 servings
Korean Barbecued Beef (Bul-K0-Kee) Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Korean; Meat
The History of Recipes
We can read the history of written recipes far back into history, in truth as far into history as ancient Egypt, and quite possibly further than that. Interesting though that is, in the main part, these old recipes were just basic hieroglyphic instructions for preparing meals.
Progressing into Roman times around 25BC a roman called Apicius wrote a number of scripts which described recipes cooked by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, a very modern way of dining. Aspicius tells us how the cooks of his times used a wide range of spices and herbs, including some familiar names like basil, rue and parsley. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from the East, including spices like coriander, basil and rosemary. These new foods and tastes created an explosion in recipe publications, the majority of which still exist in private cookery archives. By the advent of the twentieth century, cook books were starting to become popular mostly due to increased literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Korean Barbecued Beef (Bul K0 Kee) recipe.
