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Korean Bulgogi

Global.Potpourri's picture
Ingredients
  Soy sauce/Tamari 3⁄4 Cup (12 tbs)
  Dry sherry 1 Cup (16 tbs)
  Asian sesame oil 1 Teaspoon
  Fresh jalapeno pepper/Serrano chilies 3 , sliced
  Freshly ground black pepper 1 Teaspoon
  Green onions and tops 5 , thinly sliced
  Minced garlic 1 Tablespoon
  Slivered fresh ginger 1⁄4 Cup (4 tbs)
  Short ribs 4 Pound, thickly cut (Meaty)
  Sesame seed 1⁄4 Cup (4 tbs)
  Minced cilantro 2 Tablespoon (Coriander Leaves)
  Steamed rice 2 Cup (32 tbs) (Adjust Quantity As Needed, For Accompaniment)
Directions

1. Mix soy sauce, sherry, oil, chiles, black pepper, green onions, garlic, and ginger in large roasting pan. Add ribs, turning them several times in liquid. Cover pan and let ribs marinate 3 hours at room temperature or overnight in the refrigerator, turning several times to coat meat thoroughly.
2. Preheat oven to 375°F (190°C). Remove ribs from marinade, reserving marinade. Return ribs to pan, bone side down. Bake until tender (about 40 minutes-1 hour), depending on thickness, brushing with reserved marinade every 10 minutes.
3. At the final basting, sprinkle ribs with sesame seed. When done remove from oven, sprinkle with cilantro to taste.

Recipe Summary

Cuisine: 
Korean
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Gourmet
Servings: 
4

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