Recipe - Bul Gogi (Korean Marinated Beef)

1 pound Beef; cut or sliced up very thin

MARINADE
One half cup Soy sauce
1 teaspoon Sugar
3 Cloves garlic; crushed or
thinly cut or sliced up
2 Scallions; chopped thinly
1 teaspoon Grated fresh ginger
1 tablespoon Sesame oil
2 teaspoon Toasted sesame seeds
Red pepper to taste

bbeer@u.washington.edu (Bob Beer)

NOTE: amounts are approximate and can be altered to taste.

1lb beef cut or sliced up very thin: I think the best thing to do is go to a Korean
market for this; they have it pre cut or sliced up and it is *really* hard to do well
by hand.

Marinate the beef in the sauce for about an hour (some people do it
overnight, but this seems to be overkill to me!)

To cook, the ideal things is to use a Korean bulgogi grill. That failing,
a hibachi is okay but you lose the juice. You can also do it under the
broiler in the oven, which is a solution a lot of my korean friends used at
home.

Serve with short grain rice, bean sprouts, and kim chee.

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