Best Korean Bulgogi
"Every person, even those who have never eaten Korean food, love this
dish. Use any beer of your choice, I used Budweiser. Roll this beef up in a
lettuce leaf with some rice for a fun dining experience. No silverware
needed! -Kids love it!"
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 3 Hours 50 Minutes
Servings: 4
2 1/2 cups soy sauce
1 bunch green onions, chopped
4 tablespoons toasted sesame seeds
1/2 tablespoon sesame oil
1 (12 fluid ounce) can or bottle beer
2 pounds thinly sliced beef chuck roast
1 cup uncooked long grain rice
2 cups water
1 tablespoon Vegetable oil
1 head lettuce leaves - rinsed and dried
In a medium bowl, mix together the soy sauce, green onion, sesame seeds,
beer and sesame oil. Place meat in the marinade, cover, and refrigerate
overnight for best results. Combine rice and water in a saucepan and bring to
a boil. Reduce heat to low, cover, and simmer for 20 minutes, until rice is
tender. Meanwhile, heat oil in a large skillet over medium heat. Fry beef
strips for about 5 minutes on each side, or to your desired doneness. Serve
beef with rice and lettuce leaves. Spoon some rice and beef into a lettuce
leaf, fold in the sides and roll up to thet op to make a bag of bulgogi. No
silverware needed.
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