Best Korean Bulgogi

SUBMITTED BY: WENDYOW

"My grandmother made this traditional, non-spicy Korean dish a lot. Every person, even those who have never ate Korean food, love this dish. Use any beer of your choice, we used Budweiser. Roll this beef up in a lettuce leaf with some rice for a fun dining experience. No silverware needed! -Kids love it!"

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PREP TIME	20 Min
COOK TIME	30 Min
READY IN	3 Hrs 50 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 1/2 cups soy sauce
1 bunch green onions, chopped
4 tablespoons toasted sesame seeds
1/2 tablespoon sesame oil
1 (12 fluid ounce) can or bottle beer
2 pounds thinly sliced beef chuck roast
1 cup uncooked long grain rice
2 cups water
1 tablespoon Vegetable oil
1 head lettuce leaves - rinsed and dried

DIRECTIONS

In a medium bowl, mix together the soy sauce, green onion, sesame seeds, beer and sesame oil. Place meat in the marinade, cover, and refrigerate overnight for best results.
Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, until rice is tender.
Meanwhile, heat oil in a large skillet over medium heat. Fry beef strips for about 5 minutes on each side, or to your desired doneness.
Serve beef with rice and lettuce leaves. Spoon some rice and beef into a lettuce leaf, fold in the sides and roll up to the top to make a bag of bulgogi. No silverware needed.

FOOTNOTE

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.