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Korean Barbecue (bul Kogi)

Makes 4 servings
Time to Prepare: 3:20
Time to Cook: 0:15


  • 1 1/2 lbBeef, top sirloin, separable lean and fat, trimmed to 1/8" fat, all grades, raw
  • 1/4 cupSoy sauce made from hydrolyzed vegetable protein
  • 2 tblsSesame Oil
  • 1/4 tspBlack Pepper
  • 3 medOnions, spring or scallions (includes tops and bulb), raw
  • 2 cloveGarlic, raw
  • 2 tspSugars, granulated


1. Trim fat from beef. Put in freezer for 45 minutes. Cut beef diagonally across the grain into 1/8 inch slices. Mix remaining ingredients in a bowl, except sugar; stir in beef and coat well.

2. Cover and marinate at room temperature for 2 hours.

3. Add sugar and marinate another 30 minutes.

4. Stir fry in hot oil using a large skillet or wok over medium heat until light brown, 3 minutes, do not crowd the pan. Serve with hot cooked rice, as a suggestion.

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