Bul go gi

Yield: 100 Servings

Measure Ingredient
40 pounds BEEF;OVEN ROAST FZ
2 pounds ONION GREEN FRESH
4 tablespoons GARLIC DEHY GRA
4 pounds ONIONS DRY
½ cup SUGAR; GRANULATED 10 LB
4 cups SALAD OIL; 1 GAL
2 tablespoons PEPPER BLACK 1 LB CN
6 tablespoons SESAME SEED 3-4 0Z
3 tablespoons GINGER GROUND
⅔ cup SESAME OIL
4 cups SOY SAUCE
1½ tablespoon SALT TABLE 5LB

1. SLICED BEEF 2"WIDE 3"LONG AND ⅛"THICK.

2. SLICE FRESH GREEN AND DRY ONIONS INTO 3" STRIPS 3. COMBINE ALL INGREDIENTS AND MIX WELL.

4. REFRIGERATE IN TIGHTLY COVERED PANS AND MARINATE A MINIMUM OF TWO HOURS.

5. COOK ON GRIDDLE UNTIL MEAT IS DONE AT 350 DEGREES SINGLE LAYER.

Recipe Number: S00058

SERVING SIZE: 8 OZ

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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