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Home » Entrees, Farm to Kitchen

Bulgogi

By Helen Brody (August 19, 2012)

A Canillas Community Gardener and a South Korean native, Suyen Kan,  planted  perilla (wild sesame) in her garden plot so that she could make her native dish, Bulgogi. The recipe below can also be used for chicken and lettuce or cooked kale can replace the perillla.

See Lebanon’s Canillas Community Garden profile at http://www.newhampshirefarms.net/farm-profiles/grafton-county/canillas-community-garden-lebanon-nh.html for more information.

1 pound thinly sliced top round steak
1 medium onion, chopped coarsely
2 carrots, julienned
2 cloves garlic, crushed and finely minced
2 tablespoons vegetable oil

For Sauce
2 scallions chopped
1/2 cup soy sauce
2 tablespoons raw sugar (or to taste)
2 tablespoons rice cooking wine
2 tablespoons pear or pineapple juice (optional, if using cut sugar amount in half)
1/4 teaspoon black pepper
1 teaspoon black sesame seeds
perilla (wild sesame leaves), if available. Other wise lettuce or cooked kale leaves

Puree sauce ingredients in a food processor. In a medium bowl, add 1/2 sauce and 1/2 vegetables and beef. Stir gently so meat is well covered and marinate at room temperature for one hour or overnight in the refrigerator.  Preheat a dry heavy fry pan on top of the stove and add the beef. Quickly  stir fry the beef with additional sauce until cooked.  Serve with remaining vegetables and steamed rice. If using perilla leaves, wrap cooked meat and raw vegetables in a leaf and serve with steamed rice. Dip perilla rolls into any remaining cooked sauce.

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