Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
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  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

One of the most popular Korean dishes is bulgogi, thin slices of beef that are soaked in a sweet-salty marinade and grilled. Here is a traditional-tasting rub that goes on just before the food is grilled. It's great on salmon, steaks, pork tenderloin, dark- meat chicken, or any game bird, such as duck or quail.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light May 2007

Gallery

Lain Bagwell; Styling: Jan Gautro

Recipe Summary

Yield:
About 3 tablespoons (serving size: 1 1/2 teaspoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients. Refrigerate in an airtight container for up to 1 week.

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Nutrition Facts

53 calories; calories from fat 27%; fat 1.6g; saturated fat 0.2g; mono fat 0.6g; poly fat 0.6g; protein 0.2g; carbohydrates 9.8g; fiber 0.1g; cholesterol 0mg; iron 0.3mg; sodium 457mg; calcium 12mg.
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