Recipe - Bugogi - Korean Beef Dish

1 pound Beef tenderloin,
cut or sliced up very thin
2 Cloves fresh garlic, crushed
2 tablespoon Granulated sugar
1 tablespoon Sesame oil
Black pepper good sprinkling
Roasted sesame seeds
(also a good sprinkling)
1 Green onion, finely chopped
2 tablespoon Soy sauce
3 tablespoon Water

In a glass or plastic bowl, mix everything together. Cover and refrigerate
for 12 days. (You can cook immediately, but of course, it won't taste as
good.
:) )

In a skillet, heat a tablespoon of vegetable oil over mediumhigh to high
heat. Cook the beef slices, turning until meat reaches desired degree of
doneness (about 12 minutes).

Serve with rice and green vegetables.

NOTES: The recipe says 'serves four,' but then again, I ate a batch of
this myself without complaining too much. I guess it depends on how hungry
you are and what else you're serving. ;)

I also usually omit the sesame seeds, since neither my SO nor I like them.
Hasn't killed me yet.

I got this recipe from the Atlanta Journal/Constitution, near Christmas (it
was part of a list of dishes that the paper's contributors served at their
own Christmas dinners; they had a Cuban writer, someone Russian, etc. I do
not recall the name of the South Korean woman whose recipe this is, alas).

~Lance

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