Bugogi (Beef and Onion Kebabs)

Ingredients:

500 gm (1 lb) beef tenderloin, cut into 8 x 1 cm (3 x 1/2 in) strips
250 gm (1/2 lb) green onions, cut into 6 cm (2 1/2 in) pieces

Marinade :

5 Tbsp Korean soy sauce
5 tsp Sugar
2 Tbsp Sweet sherry / Rice wine
4 cloves Garlic, minced
2 stalks Green onions, finely chopped
1 Tbsp Sesame oil
1 Tbsp Toasted sesame seeds
1/2 tsp Ground black pepper
1/4 tsp Korean red pepper flakes (optional)


Method:

Marinade :

5 Tbsp Korean soy sauce
5 tsp Sugar
2 Tbsp Dry sherry / Rice wine (optional)
4 cloves Garlic, minced
2 stalks Green onions, finely chopped
1 Tbsp Sesame oil
1 Tbsp Toasted sesame seeds
1/2 tsp Ground black pepper
1/4 tsp Korean red pepper flakes (optional)

Prepare the marinade in a large glass bowl, making sure the sugar is completely dissolved.

Kebabs:

Cut skewers to appropriate length and soak in water for 30 minutes. (prevents scorching of the skewers esp if BBQing)
Marinate beef for 30 min.
Skewer the beef and green onions alternately, and have the beef on both ends.

Fry on a lightly oiled skillet over medium heat or on a BBQ grill.
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