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Korean Sizzling Beef

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(109 people have added this recipe to their favorites.)

This succulent recipe is based on bulgogi, a classic Korean dish of sliced beef that’s marinated in soy sauce, sugar, sesame oil and garlic, then grilled. In this version, a bit of crushed red pepper is added to the marinade for heat.

Pairing Suggestion

Structured, cassis-rich, tannic Bordeaux: 2006 Blason d’Issan.

Korean Sizzling Beef

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(109 people have added this recipe to their favorites.)
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Korean Sizzling Beef

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Korean Sizzling Beef

Great flavor. I marinated for 9 hours and ended up stir frying at high heat in a wok with sugar snap peas and mushrooms. Not sure where the 'sizzling' comes in the title. Spicy but not too hot at all.

Posted by: Dynaboflits on September 29, 2009

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If you like to use asian flavors, you most likely have the ingredients necessary to make this dish. It is simple but very tasty and flavorful! Made with white rice and asian veggies.

Posted by: smg6980 on September 28, 2009

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Geometry lesson: a two and a half pound flank steak, sliced across the grain in quarter inch widths, is going to yield a heck of a lot more than 20 slices. But otherwise, this is a very easy and very tasty recipe!

Posted by: TSNOOK1962 on September 27, 2009

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