1 1/2 pound beef tenderloin
5 bunches of leaf lettuce
1 bunch of ssukgat (garland chrysanthemum)
8 fresh sesame leaves
Seasoned soybean paste
4 tablespoons of soy sauce
3 tablespoons of sugar
1 tablespoon of minced garlic
5 tablespoons of minced green onion
2 tablespoons of sesame seeds
2 tablespoons of sesame oil
2 tablespoons of rice wine
1/4 tablespoon of black pepper
2 ounces of finely chopped beef
1/2 tablespoon of sugar
1 tablespoon of finely sliced green onion
1/2 teaspoon of minced garlic
1 tablespoon of sesame seeds
1/2 tablespoon of sesame oil
4 ounces of soybean paste
1 tablespoon of red pepper paste
2 tablespoons of chopped onion
1 tablespoon of finely sliced green peppers
1/2 cup of water
1. Slice the tenderloin super-thin.
2. Mix meat with seasoning "A". Let it stand for one hour.
3. Wash lettuce, garland chrysanthemum and sesame leaves well. Let them drain well. Pat dry gently.
4. Prepare seasoned soybean paste: mix all ingredients "B" together. Bring quickly to a boil and let it cool.
5. Immediately before the meal, broil the beef mixture over a charcoal
fire in a slotted broiler pan, or stir-fry quickly in a regular frying
pan on a stove burner until just browned.
6. The diner places boiled rice on a lettuce or sesame leaf with the
chopsticks, along with a dab of soybean paste and a piece of bulgogi,
maybe a slice of raw garlic (or grilled with the meat) and a little
piece of kimchi, and wraps it all into a large morsel. The Korean way
is to eat the whole bundle in a single bite. Other possible ingredients
to include in the bundle might be sliced grilled mushrooms, or if there
is room, small pieces of whatever other side dishes are on the table.
Recipe from the Korea National Tourism Organization