Bulgogi

Title:
Bulgogi

Yield:
6 Servings

Categories:
Beef,
Korean




Ingredients:





     2 lb Beef sirloin, lean


     4 tb Light soy sauce


     2 tb ;water


     2 tb Scallion; minced


     1    Garlic clove; minced


     3 tb Soy sauce, dark


     1 tb Sesame oil


     1 ts Black bean paste


     2 tb Shao xing


     1 tb Sugar


   1/4 ts Cayenne pepper


   1/2 ts Ginger; freshly grated


 1 1/2 ts Sugar


     1 tb Sesame seed, toasted*


     1 tb Oil





-------------------------------BULGOGI
SAUCE-------------------------------


          Tabasco; to taste


          Salt; to taste


     1    Garlic clove; crushed


     1 ts Sesame seed, toasted*


     1 ts Scallion; minced


     1 tb Oil





 * Toasted sesame seed:  Place 1 cup sesame seed and 1 teaspoon salt in a


 skillet, brown seeds slowly until they are toast-colored and puffed. Stir


 constantly while toasting. Remove from heat and allow to cool. Pulverize


 seeds in a mortar or a blender.  Store in a tightly capped bottle.


 


 Cut beef into very thin strips and pound to flatten; then cut into medium


 size squares.  Combine all the other ingredients. The marinade, as the name


 of the dish implies, should be quite fiery. Mix meat and marinade and set


 aside for 4 to 5 hours, or longer if refrigerated. Broil very quickly over


 hot charcoal, dip in Bulgogi sauce (next recipe) and serve immediately with


 white rice.


 


 NOTE:  The marinated beef can also be fried in hot peanut oil for just a


 few minutes. Crush garlic with sugar and salt to make a smooth paste.


 Combine with remaining ingredients.  Dip broiled or fried beef slices in


 the sauce.


 


 From:    Sam Waring


   Posted to MM-Recipes Digest V3 #252


 


   Date: Sat, 14 Sep 1996 10:17:17 -0500


 


   From: pickell@cyberspc.mb.ca (S.Pickell)