Beef Kelaguen (Kelaguen Kåtne)
- Ready In:
- 3hrs 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 453.59 g extra lean beef
- 236.59 ml lemon juice (fresh squeezed is best)
- 59.14 ml soy sauce
- 118.29 ml chopped green onion
- 118.29 ml chopped or sliced onion
- 9.85 ml korean red pepper flakes or 9.85 ml chopped fresh Thai peppers
- salt
directions
- Trim beef of all fat and slice into thin strips.
- Press out as much blood from the beef as possible. Placing the beef in a colander over a bowl makes this easier to accomplish.
- Place all ingredients in bowl and mix well. Cover bowl tightly and let sit at room temperature for 2-3 hours, stirring occasionally.
- Serve chilled as a chaser or with rice.
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Reviews
-
I lived on Guam a few years and also one of my best friends was from there and even suggested to go. His family was like having a 2nd family away from home. I became a Mijo. Anyway, I love food first. And I loved the food of Guam. I learned to cook, or in this case make, some great dishes. Just finished off a couple of bowls (just easier to use), of kelaguen. Beef styled. I had to adjust the recipe back on mainland US. But I found my own perfect hot and tangy recipe. If you guys want it, I'll be glad to give it. Hard to get boonies out here. But there are other choices. And even then, it is the time letting it sit that makes it even better. Hard to love food, and have to wait for it!