|Book of Jewish Cooking|
|by Denise Phillips|
A collection of simple recipes for Jewish delicacies-fully illustrated with color photos.
Results 1 - 5 of 5 for pulgogi
1. Select tender cuts of beef such as filet mignon or rib eye. Make thin slices and score each slice. 2. Peel onion and shred. Shred green pepper the ...
Put oil, sugar, soy sauce, onion, garlic and flour in a blender. Blend well. Store in refrigerator at least 12 hours. Pour marinade over meat and ...
Cut the beef ... to 1 1/2 hours. Traditionally, the meat is broiled at the table on a Korean Pulgogi. It may be done on a grill or under an oven broiler.
Mix thoroughly. Use pork, beef or chicken sliced thin. Marinate for 1/2 hour or more in refrigerator.
Mix all together and put in refrigerator for at least 5 hours (may leave all night). Then cook on high for a few minutes (let it boil). Pour off the ...
top of page