Recipe - Barbecued Beef (Korean Bul Kogi)

2 pound Sirloin Steak
3 Scallions
4 Cloves garlic
5 tablespoon Soy Sauce
2 tablespoon Sesame oil
One fourth cup Sugar
2 tablespoon Sherry
One fourth cup Beef stock (optional)
1/8 teaspoon Black pepper

1. Slice the steak very thin on the bias. Score each piece with an X.

2. Chop the scallions and crush the garlic. Combine these ingredients with
the remaining seasonings in a bowl. Add the meat to the marinade and mix
well until all sides of the steak are coated.

3. The meat may be grilled immediately. The best results are obtained if
the steak is marinated for 2 hours. The marinade will keep overnight

Variation: Use rib steak or flank steak.

Bul Kogi is so popular that many Koreans consider it the national meat
dish. Serve with rice and kimchi.

From: The Korean Cookbook, by Judy Hyun.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini