Korean BBQ Beef (Pul-Kogi)
I prepared this for a group of 70 that meets every month for lunch, but substituted pork tenderloin for the beef because of cost. I served it to be portioned in a romaine lettuce leaf or flour tortilla, and with bean sprouts, julienned carrot and cucumber, chopped cabbage, and thinly-sliced sweet onion and fresh ginger, and fresh cilantro marinaded for 4 days in sesame oil, rice vinegar, and Serachi. I also made a side of fresh lime-cilantro mayonnaise that needed to be replenished half-way through the line. I also offered jasmine rice as an accompaniment.
Without exception people reported it was the best lunch they had every been served at their meetings.
15 users found this review helpful
Mar. 27, 2012