Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Venison | 100g cooked | 158 |
| Sesame | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 lbs lean beef tip roast or venison, hind quarter (sliced like thin bologna)
- 1 1/4 cups salt
- 3 cups onions
- 1 1/2 inches fresh ginger
- 1 clove garlic, soaked in warm water for at least 1 hour
- 3 1/2-4 lbs white sugar
- 8-10 cups Soy Sauce, to taste
- 3/4 cup Sesame Oil
- 2 cups Rice Wine
- 1 (2 liter) bottle regular Pepsi® cola or Coke®
- 1 bunch scallions, cut into 1/8 inch pieces
Directions
Thaw meat if it is still slightly frozen.
Place in a large stainless steel bowl.
Sprinkle with salt.
Let set for 30 minutes.
DO NOT SQUEEZE.
Clean onion, ginger and garlic.
Garlic should"slip" right out of it's skin if soaked long eonough.
Process in food processor until thouroughly minced.
Sprinkle sugar on drained meat.
Mix with your hands until sugar is melted.
Gradually stir in onion/garlic/ginger mixture.
Mix in until dispursed thoughout meat.
Pour soy sauce, sesame oil, and rice wine over meat.
Let set for about 30 minutes.
You may need to add more soy sauce if meat is not easily turned in marinade.
Pour 1/2 to 3/4 bottle Pepsi or Coke over meat.
Sprinkle scallions over meat and stir.
Invert a ceramic plate and place over meat.
Cover meat and plate with plastic wrap and weigh it down with a quart jar full of water.
Place in refigerator overnight.
If using a gas grill, start and place on highest setting.
If using charcoal, allow charcoal to become white before using.
Add a few briquettes as you go along to keep the fire hot.
Pour meat into a colander allow to drain for several minutes.
Replace meat to bowl.
You will have some marinade left over.
Place single layer meat on grill for abut 45 seconds per side.
It will blacken on the tips, but do not allow to blacken in the middle.
The pieces should glisten.
Place in an electric roaster set at low until finished.
Drizzle some of the marinade over done pieces so they do not dry out.
Serve with rice or mashed potatoes.
Category:North Korean Recipes
Category:North Korean Meat Dishes