Bul go gi
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .