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Title: Bulgogi
Yield: 6 Servings
Categories: Beef, Korean


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)