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April's Kitchen
Korean bulgogi with sweet soy sauce
Korean beef dish with rice, a marinade of red pepper, garlic sesame oil and sweet soy sauce, steak and spring onions.
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Drain and let stand until use.
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Meanwhile cut the stalk of the red pepper. Roll the pepper between your hands so that the seeds fall out.
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Cut the pepper into rings and the garlic fine. Cut the steak into thin slices.
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In a bowl, mix the meat with ⅔ of the pepper, the garlic, sesame oil and the thick ketjapmarinadeen marinate outside the refrigerator for 15 minutes.
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In the meantime, heat a frying pan without oil or butter and toast the sesame seed in 3 min. Until golden brown.
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Remove the leaves from the lettuce heads and cut the spring onion into thin rings.
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Heat the peanut oil in the frying pan and fry the meat with the hanging marinade, stirring for 3 minutes on high heat.
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Serve the steak strips with the lettuce, spring onion, sesame seeds, the rest of the red pepper and the rest of the sweet ketjapmarinadeapart in bowls.
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Always scoop some meat, spring onions, sesame seeds and red pepper in a salad leaf, roll up and dip in the sweet soy sauce. Serve with the rice.
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Nutrition
700Calories
Sodium33% DV800mg
Fat31% DV20g
Protein84% DV42g
Carbs29% DV87g
Fiber8% DV2g
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