Steak Korean - Recipes - Page 4

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Results 31 - 40 of 49 for steak korean

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31. KOREAN "BULGOGI" BEEF

Tip: For easier slicing, place beef in freezer for 30 minutes. Cut across the grain so meat will be tender. 1. Slice beef against grain ...

32. KOREAN BULGOGI

Slice beef against grain into 1/4" slice (2 or 3 inches long). In bowl, stir together sugar, soy sauce, oil, sesame seeds, green tomatoes, ...

33. KOREAN BEEF

Mix all ingredients into large bowl. Add steak. Stir, mixing very well. ... days. Serve with baked potato and Texas toast. Serves 2 to 3 people.

34. KOREAN KAHL BI MARINADE

Marinate at least 6 hours or overnight. Barbeque to taste.

35. KOREAN STYLE BEEF

In a large bowl, put meat and all the ingredients together and mix well and marinate. Cover and refrigerate at least 2 hours. Cook in a ...

36. KOREAN PULGOGI

Put oil, sugar, soy sauce, onion, garlic and flour in a blender. Blend well. Store in refrigerator at least 12 hours. Pour marinade over ...

37. KOREAN SKEWERED BEEF

Thinly slice steak into 1 inch wide strips. ... in a little oil. The sesame seeds are toasted by cooking slowly in a heavy skillet until brown.

38. KOREAN BARBECUED BEEF

Trim fat from beef; cut beef diagonally across grain into 1/8 inch slices. (Freeze meat about 1 1/2 hours before cutting to make it easier ...

39. BULKOGI (KOREAN)

Chop onions and garlic and combine with remaining seasonings in a bowl. Add the meat to the marinade and mix well. Marinate for 2 hours or ...

40. BUL KOGI (KOREAN BEEF)

Have the steak partially frozen for easier handling. ... golden. Be careful not to burn them. Delicious over rice. Makes 6 (2/3 cup) servings.

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