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Pirate_Freder · 10-14-2009, 12:59 AM

Ingredients
- 3lbs beef tenderloin finely sliced

serving(can just be put over steamed rice, ie calrose variety) OR you can do it in another traditional manner as I will describe:
- 30 crisp lettuce leaves(Boston or Bibb recommended)
- rice is still recommended as a component
- garlic cloves medium sliced and amount to your taste
- kimchi, however much you need for your taste
- ssamjang also as needed or maybe sriracha
- toasted sesame seeds

marinade(in order that I mix them):
- 4 scallions or green onions finely chopped
- 8 garlic cloves finely chopped(the cloves are the pieces inside, not the whole thing, I average 1 as being about 5/8" wide(can count multiple smaller ones))
- 1 1/4" fresh ginger root grated
- 2 tablespoons toasted sesame seeds
- 2 tablespoons sesame seed oil(I use toasted on this too, but wtv)
- 1/2 cup dark soy sauce
- 1/4 cup bakers sugar(dissolves better)

For the marinade just assemble those things in the order I typed them and put each one in a large mixing bowl as soon as they are ready and once you put the soy and sugar in then stir.

Put the marinade in a shallow bowl large enough to hold all of the meat and add the thinly sliced beef; turn it until it is all well coated. Chill it as such and covered for up to 2 hours and no less then 30 minutes(the closer to the 2 hours the better/more intense the flavor).

In terms of serving, as I stated earlier it is great over steamed rice but can also be done with the ingredients I gave for serving. To do this you take an open leaf of lettuce and place a spoonful of rice in the center, accompany it with a piece of bulgogi, and kimchi/ssamjang/sriracha/garlic/sesame seeds to taste. There is also a sweet version with a pear dipping sauce, not sure on the recipe for that though. You can also use scallions or greeen onions if you so please but I am not that fond of them so I didn't list them.

EDIT, oops lol: Flatten the meat by wtv method you prefer, I just used the traditional whammer, you might try using the milled face first(still followed by the flat) to break up the fibers a bit. You should get it down to 1/8" or less, within reason of course.

To cook you can just do it in a pan. You need to prep the pan with a splash or two of cooking oil(ie vegetable or canola), preferably rubbed around with a paper towel, and cook it at maximum heat(if you have afterburners don't use those though

). It takes just a couple minutes on each side so long as you flattened it out enough(no more than 1/8")

10-14-2009, 12:59 AM	#9
Pirate_Freder Zilvia Junkie Join Date: Mar 2007 Location: Roswell, NM Age: 36 Posts: 515 Trader Rating: (10)	Ingredients - 3lbs beef tenderloin finely sliced serving(can just be put over steamed rice, ie calrose variety) OR you can do it in another traditional manner as I will describe: - 30 crisp lettuce leaves(Boston or Bibb recommended) - rice is still recommended as a component - garlic cloves medium sliced and amount to your taste - kimchi, however much you need for your taste - ssamjang also as needed or maybe sriracha - toasted sesame seeds marinade(in order that I mix them): - 4 scallions or green onions finely chopped - 8 garlic cloves finely chopped(the cloves are the pieces inside, not the whole thing, I average 1 as being about 5/8" wide(can count multiple smaller ones)) - 1 1/4" fresh ginger root grated - 2 tablespoons toasted sesame seeds - 2 tablespoons sesame seed oil(I use toasted on this too, but wtv) - 1/2 cup dark soy sauce - 1/4 cup bakers sugar(dissolves better) For the marinade just assemble those things in the order I typed them and put each one in a large mixing bowl as soon as they are ready and once you put the soy and sugar in then stir. Put the marinade in a shallow bowl large enough to hold all of the meat and add the thinly sliced beef; turn it until it is all well coated. Chill it as such and covered for up to 2 hours and no less then 30 minutes(the closer to the 2 hours the better/more intense the flavor). In terms of serving, as I stated earlier it is great over steamed rice but can also be done with the ingredients I gave for serving. To do this you take an open leaf of lettuce and place a spoonful of rice in the center, accompany it with a piece of bulgogi, and kimchi/ssamjang/sriracha/garlic/sesame seeds to taste. There is also a sweet version with a pear dipping sauce, not sure on the recipe for that though. You can also use scallions or greeen onions if you so please but I am not that fond of them so I didn't list them. EDIT, oops lol: Flatten the meat by wtv method you prefer, I just used the traditional whammer, you might try using the milled face first(still followed by the flat) to break up the fibers a bit. You should get it down to 1/8" or less, within reason of course. To cook you can just do it in a pan. You need to prep the pan with a splash or two of cooking oil(ie vegetable or canola), preferably rubbed around with a paper towel, and cook it at maximum heat(if you have afterburners don't use those though ). It takes just a couple minutes on each side so long as you flattened it out enough(no more than 1/8") Last edited by Pirate_Freder; 10-15-2009 at 07:18 PM..