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Here is an original mouth-watering recipe that comes from BJGourmet's kitchen. This recipe is going to be a family favorite at your house!


A note from BJ:


"If you prefer, boneless beef short-ribs can be substituted for the roast; in which case you'll want to "butterfly" the short-ribs."


BJ's "Grilled Korean Beef Bulgogi"


2 lbs thick, boneless beef roast

5 tbsp Kikkoman soy sauce

1/4 c white wine

2 tbsp clover honey

2 tbsp sugar

1 tsp Asian toasted sesame oil

3 cloves garlic, minced or crushed

1/4 tsp MSG

1 tsp freshly ground black pepper

2 - 4 tbsp white sesame seeds

1 bunch green onions, sliced very thin

1/4 tsp Adolph's unseasoned meat tenderizer




1 - Carefully trim away any silvery membrane and surface fat. Cut the meat on an angle to get as large a surface as possible, and about 1/8" thick.


2 - Place all ingredients in a large bowl. Wear disposable rubber gloves to knead and squeeze the meat mixture through your fingers in the bowl for 10-15 minutes (as if you were kneading bread).


NOTE: This step is very important, so don't skimp on the kneading time. It will work all the seasonings and the tenderizer deep into the meat fibers; proper kneading will assure a final product which can be cut with a fork very easily, or eaten using your fingers.


3 - Cover the bowl of meat and refrigerate for at least 2 hours; preferably overnight.


4 - Preheat your charcoal grill or electric grill. (If your outside charcoal grill has wide spaces on the grilling surface, you may wish to thread the marinated meat onto bamboo skewers which you have pre-soaked in water for 30 minutes.)


5 - Place each slice of meat flat in one layer on the grill and cook for 1-2 minutes per side. Be careful not to overcook.


6 - Serve with hot jasmine rice, Korean kimchee (pickled cabbage), or a vegetable salad with a vinaigrette dressing.





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