Mikas Bulgogi Food
BULGOGI
Steps:
- MARINADE: Cut meat across the grain into very thin slices and then narrow strips. Combine soy sauce, sesame oil, garlic, ginger, pepper or chili, sesame seeds and green onions. Marinate beef at least 3 hours, refrigerated. Remove beef from the marinade. Cook to desired doneness.
MIKA'S BULGOGI
After adopting my daughter from S. Korea I have a passion for making Korean food. This is a wonderful bulgogi recipe and so easy. Cooking time does not include marinating overnight. *Have your butcher slice the beef paper thin for you.
Provided by Mika G.
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together everything except meat to make marinade. Rip meat into small pieces and add meat to marinade mixture. Mix in very well and let sit overnight.
- Preheat a large skillet with sesame oil. Add beef mixture and cook until browned.
- Serve over rice.
Nutrition Facts : Calories 949.6, Fat 89, SaturatedFat 34.6, Cholesterol 112.4, Sodium 1540.4, Carbohydrate 20.7, Fiber 1.3, Sugar 15.4, Protein 13.4
MIKA'S LOW FAT MACARONI AND CHEESE
This may be low fat but it doesn't taste like it! You have to try this recipe! This is one of my best....
Provided by Mika G.
Categories Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- While noodles are cooking, mix together next 9 ingredients.
- Mix in cooked pasta, and pour into a 2 quart casserole dish sprayed with Pam.
- Mix bread crumbs, paprika and 1 TBSP melted margarine and sprinkle over top of casserole.
- Cover and bake for 45 minutes @ 350 degrees.
- Remove tin foil and bake for an additional 5 minutes.
Nutrition Facts : Calories 428.4, Fat 6, SaturatedFat 2.9, Cholesterol 49.5, Sodium 661.5, Carbohydrate 64.1, Fiber 2.5, Sugar 4.4, Protein 27.5
BULGOGI
Bulgogi is one of the classic Korean BBQ dishes. But it's also very useful for adding Korean beef to other dishes like bibimbap, or making mashup dishes like Korean-inspired tacos or quesadillas. The secret to hand slicing the meat into paper-thin slices is to freeze it until semi-firm, about 3 hours. It will still be semi-pliable but very firm and easier to slice. You can also buy the beef pre-sliced at any Korean market. This marinade can be used with other cuts of beef, including rib-eye, New York strip or filet mignon.
Provided by Jet Tila
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Slice the semi-frozen beef into 1/8-inch-thick slices.
- Put the soy sauce, sesame oil, sesame seeds, garlic, brown sugar, gochujang and green onions in a large bowl and mix together until the sugar is dissolved.
- Add 1/4 cup water to the mixture, stir well and add the beef. Let it marinate for at least 3 hours or overnight. (Cover and refrigerate if marinating for longer than 2 hours.)
- Heat a large skillet or grill until hot. Add the oil to the skillet (or brush your grill grates) and cook the beef until just cooked through, turning once.
- Garnish with sesame seeds.
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