Recipe - Bul-Gol-Gi (Korean Spiced Beef)

1 pound Thinly cut or sliced up beef (similar
to beef used for Chinese
pepper steak) which has
been cut into strips

MARINADE SAUCE
One fourth cup Soy sauce
2 tablespoon Sesame oil (may substitute
vegitable oil; but sesame
oil is more authentic)
2 teaspoon Sesame seeds (optional if
sesame oil used)
1 (up to)
2 tablespoon Sugar (Original recipe
called for two tablespoons
sugar; but I later on
decided it was too sweet)
One half teaspoon Pepper (Original recipe
called for full teaspoon)
1 Clove garlic; crushed, or
equivalent amount of
garlic powder
2 tablespoon Scallions
One fourth (up to)
One half teaspoon Ginger

From: "STEPHEN D. JEROME" SDJEROME@GATE.NET

Date: Tue, 23 Jul 1996 19:13:19 0400
What?! Korean food on for a Jewish food group? Hey, it's Kosher! This
recipe was taught to me years ago by a native born college buddy of mine
whose name (this is the truth) was MoonJeu (pronounced Moon Jew). (Living
in a largely Jewish dorm, he took a lot of good natured ribbing on that
score.) It's delicious! It is also spicy. So, Anyung ha shimnika (a formal
Korean greeting similar to Shalom) and enjoy. And lets give thanks to a
Korean Jeu for this one:

Marinade a pound of thinly cut or sliced up beef (similar to beef used for Chinese
pepper steak) which has been cut into strips. The marinade sauce is as
follows:

For variation, you may also add to the beef thinly cut or sliced up carrots, water
chestnuts, bamboo shoots and/or celery. If you add substantial amounts of
these veggies, then increase the marinade sauce accordingly. Traditionally,
Koreans would let the beef marinade for a day. In college, I rarely waited
more than one hour.

Bake at 375 degrees in oven until properly browned on both sides. I
generally turn the meet over after seven minutes and check up on it after
another five to seven minutes. Rarely do I need to cook for more than
fifteen minutes. Of course, thickness may vary cooking time. (Koreans
traditionally barbeque the beef using a kind of container which collects
the juice. I like having the meat soak in the juices.) Serve over white
rice. (In Korean, Chinese & Japanese cooking, rice is only cooked with
water thereby not violating the prohibitions of mixing milk and meat).
One may alternatively serve over any soft Oriental noodle.

Just a special note for those of us Jews who are proud of being the Chosen
People: The traditional Korean name for Korea is "Chosen." Therefore, it
is correct to note that the Koreans are truly the "Chosen People!)

Have a great day, and Anyungye ka shipsheo (Good by in Korean).

JEWISHFOOD digest 274

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
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