Kona K's Bulgogi With Enoki Mushrooms (Korean BBQ)
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“I've tweaked several different bulgogi recipes to come up with this. The enoki mushrooms add a nice touch. You can in/decrease amount of garlic according to personal preference.
NOTE -- if you want to halve this recipe, do not change the amount of sugar, vegetable oil, and sesame oil. The flavors become really off if you halve those ingredients.”
Kona K's Bulgogi With Enoki Mushrooms (Korean BBQ)
0 recipe photos
READY IN:35mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 1⁄4 cup dark soy sauce (I use the low sodium version)
- 3 tablespoons sugar
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 -2 tablespoon toasted sesame seeds
- 5 garlic cloves, minced
- 3 tablespoons green onions, chopped
- 1 medium onion, chopped
- 2 lbs sirloin steaks, finely sliced against grain
- 2 teaspoons fresh ground black pepper
- 2 cups enoki mushrooms, cleaned
Directions
- Combine all ingredients except enoki mushrooms. Mix well and let marinate overnight in refrigerator (NOTE -- if you're short on time, you can skip this overnight step, but I would recommend marinating for at least 30 minutes).
- Grill beef over medium-high heat. You might want to add some vegetable oil to the pan to prevent beef from sticking.
- When beef is almost cooked, add the enoki mushrooms. You only want to cook the mushrooms for about 2 minutes.
- Serve with white rice.
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Kona K's Bulgogi With Enoki Mushrooms (Korean BBQ)