10/07/09 Reader Recipe

Bulgogi Marinade

EDITOR'S NOTE: Bulgogi is a traditional Korean dish of marinated thin-sliced meat that can be grilled or pan-fried.

This is for about a pound of meat. You can use beef, pork or chicken sliced thin, or big pieces of chicken or pork.

You can vary the amounts to suit your taste. The most important thing is to mix the soy sauce and oil, and then add your sweetener until the marinade is a little sweet to the taste. It should taste good before you proceed. You can use whatever sweetener you want. Then add the rest of the ingredients. Low sodium soy sauce is good to use if you want it less salty.

Find a meat market that will slice the beef really thin for you or do it by hand. It should be only about 1/8-inch thick. There is one lady at the Safeway store on Nob Hill that does it for me. Roasts work well, as do the London broil sirloin steaks. Happy eating!

4 ounces soy sauce

1 ounce sesame oil

2 to 3 packets of Equal or
1/2 to 3/4 cup sugar

2 to 3 cloves garlic, crushed and chopped

2 to 3 green onions, chopped

1 teaspoon sesame seeds

1/4 teaspoon fresh ginger, crushed and chopped (optional)

Mix soy sauce and oil. Add sweetener until marinade is a little sweet to the taste. Add remaining ingredients and mix. Add a little water, a tablespoon or two, to dilute the mixture. Marinate meat for at least 20 minutes if sliced thin. If the pieces are bigger, you can marinate for up to three days in the refrigerator. This is good for drumsticks, thighs and country-style pork ribs. Even if the meat is thin, you can marinate up to three days.

-- Submitted by Yang Il Nam

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