Recipe - Bulgogi

2 pound Beef sirloin, lean
4 tablespoon Light soy sauce
2 tablespoon ;water
2 tablespoon Scallion; minced
1 Garlic clove; minced
3 tablespoon Soy sauce, dark
1 tablespoon Sesame oil
1 teaspoon Black bean paste
2 tablespoon Shao xing
1 tablespoon Sugar
One fourth teaspoon Cayenne pepper
One half teaspoon Ginger; freshly grated
1 One half teaspoon Sugar
1 tablespoon Sesame seed, toasted*
1 tablespoon Oil

BULGOGI SAUCE
Tabasco; to taste
Salt; to taste
1 Garlic clove; crushed
1 teaspoon Sesame seed, toasted*
1 teaspoon Scallion; minced
1 tablespoon Oil

* Toasted sesame seed: Place 1 cup sesame seed and 1 teaspoon salt in a
skillet, brown seeds slowly until they are toastcolored 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 MMRecipes Digest V3 #252

Date: Sat, 14 Sep 1996 10:17:17 0500

From: pickell@cyberspc.mb.ca (S.Pickell)