Bulgogi (Korean Beef)

L-341-00 Meat, Fish and Poultry

Green
Low
100 Portions
¾ cup (3-⅔ oz)
Marinating Container, Griddle, 12 x 20 x 2-½ - Inch Steam Table Pans (4)
400°F
4 min.

INGREDIENTS

ItemMeasureWeightApprox issue

BEEF, KNUCKLE, TEMPERED

35 lb

42 lb 8 oz

SOY SAUCE, REDUCED SODIUM

8 cups

4 lb 4 oz

SUGAR, GRANULATED

4-¼ cups

2 lb 6 oz

OIL, SESAME, TOASTED

2 cups

15 oz

VINEGAR, RICE WINE

2 cups

1 lb

JUICE, PINEAPPLE

1 qt

2 lb 3 oz

ONION, POWDER

6 tbsp

1-⅓ oz

GARLIC, GRANULATED

6 tbsp

2-¼ oz

GINGER, GROUND

3 tbsp

½ oz

PEPPER, BLACK, GROUND

3 tbsp

¾ oz

SESAME SEEDS, TOASTED

½ cup

2-¼ oz

ONIONS, GREEN, THINLY SLICED

2 cups

9 oz

10-¾ oz

COOKING SPRAY, NONSTICK

1-½ oz

DIRECTIONS

CP: Temper beef under refrigeration at 41°F (5ºC).

  1. In accordance with Armed Forces food safety protocol, reference the Produce Guideline Card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
  2. Trim excess fat off beef. Cut into 1/16-inch slices on a meat slicer; cut slices into 2-inch wide 3-inch long pieces.  Transfer strips to plastic, glass, or stainless steel marinating container.
  3. Combine soy sauce, sugar, sesame oil, rice wine vinegar, pineapple juice, onion powder, granulated garlic, ginger, and black pepper; stir until sugar is dissolved.
  4. Pour marinade over beef; stir to evenly coat each piece. Cover and CP: marinate under refrigeration at 41°F (5ºC) for 3 hours. Thoroughly drain beef; discard marinade.
  5. Batch prepare in griddle loads of 25 portions.  Lightly spray a 350ºF (177ºC) griddle with nonstick cooking spray. Using a metal spatula, stir cook 8 lb 12 oz beef pieces for 4 to 4-½ minutes until lightly browned. CCP: Internal temperature must reach 145ºF (63ºC) or higher for 15 seconds.
  6. Transfer to serving pan and garnish with ½ oz (2 tbsp) sesame seeds and 2-¼ oz (½ cup) green onions. Repeat Steps 5 and 6 as necessary.
  7. Serve immediately or CP: Hold for hot service at 135°F (57ºC) or higher.

RECIPE NOTES

  1. Serving suggestions: serve over 1 recipe Steamed Rice (SJK or Stock Pot Method), Recipe No. E-005-00, Steamed Rice (Oven Method), Recipe No. E-005-01, Steamed Jasmine Rice (SJK Method), Recipe No. E-024-00, Steam Jasmine Rice (Oven Method), Recipe No. E-024-01, per 100-¾ cup portions.
  2. NAMPS # for beef: (N#167A)
  3. If toasted sesame oil is unattainable, substitute canola oil, but note that canola lacks the flavor impact of toasted sesame oil.
  4. If rice wine vinegar is unavailable, substitute equal parts cider vinegar.
  5. * Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar together.
  6. Original recipe number: L-229-00

NUTRITION FACTS

Calories204
Carbohydrates4 g
Sugars*2 g
Protein30 g
Fat7 g
Saturated Fat2.1 g
Cholesterol78 mg
Sodium189 mg
Calcium18 mg
Fiber0.4 g
Combat Capabilities Development Command-Soldier Center // U17-238