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This is a quick and simple recipe for bulgogi, originally posted on my website with my kimchi bokkeumbap recipe. After making bulgogi you can make kimchi bokkeumbap right in the same pan, and the leftover bits of beef and marinade will add flavor to your fried rice.
I later posted a more detailed, traditional bulgogi recipe with video instructions, that uses Korean pear in the marinade.
Lettuce, carrot strips, and ssamjang
Originally posted on March 5, 2008 at 10:03 pm by Maangchi.
See the Wikipedia entry on this dish.
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