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| Bulgogi |
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Notes: Ok, Bulgogi
is my favorite food ever. My stepfather makes it for me whenever I come to
visit. Well, I'm an adult now, and saw this recipe in Cooking Light and decided
to try it. Oh, it is so very good. Not quite how he makes it (apparently
they use italian dressing in the marinade???), but still really really tasty.
I split the recipe in half to make just two servings. I cooked it in a frying
pan, since I don't have a grill..
Modified (slightly) from Cooking Light Magazine, 03/2003
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Ingredients:
- 1 pound
top sirloin steak, trimmed
- 1 tablespoon
brown sugar
- 3 tablespoons
low-sodium soy sauce
- 1 tablespoon
mirin (sweet rice wine)
- 1 teaspoon
minced peeled fresh ginger
- 1 teaspoon
dark sesame oil
- 3 garlic
cloves, minced
- Cooking
spray
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Instructions:
- Wrap
beef in plastic wrap; freeze 1 hour or until firm. Remove plastic wrap, cut
beef diagonally across grain into 1/16-inch-thick slices. (Note: I just got
pre sliced stir fry beef, but it would have been better if thinner...)
- Combine beef, sugar,
and next 5 ingredients (sugar through garlic) in a large zip-top plastic
bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
- Heat a large heavy
skillet on very high. Place the meat in the pan and cook less than 5 minutes.
(Note: you don't want the beef to become overdone!)
- Serve over sticky white
rice... you can toss a lil chopped green onion and/or matchstick carrots
if you like.
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Nutritional info:
- Yield:
4 servings (serving size 3 ounces)
- POINTS:
5 points per serving (not counting rice)
- Calories:
208 (33% from fat)
- Fat:
7.6g (sat 2.7g, mono 3.2g, poly 0.7g)
- Protein:
21.6g
- Carb:
6.4g
- Fiber
.2g
- Cholesterol:
76mg
- Iron:
3.1mg
- Sodium:
457mg
- Calcium:
19mg
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