Recipe - Korean Barbecue - Bulgogi

2 pound Lean Beef Tenderloin
One half cup Light Soy Sauce
One fourth cup Dark Soy Sauce
One half cup Water
3 tablespoon Finely Chopped Green Onion
3 teaspoon Crushed Garlic
2 teaspoon Finely Minced Fresh Ginger
One half teaspoon Black Pepper
1 tablespoon Sugar
2 tablespoon White Sesame Seeds, Toasted
And Ground
1 tablespoon Sesame Oil

Date: Fri, 24 May 1996 07:45:16 0700

From: cstarz@teleport.com (Carey Starzinger)

Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs
respectively, exemplify an ageold tradition of cooking on a curved iron
hotplate a tradition that is matched in northern China and neighboring
Mongolia as introduced by the Manchurians. Today this has been streamlined
for table service, with specially built coneshaped hotplates fitted over
tabletop burners, to provide an enjoyable and intimate eating experience.
Meats of all kinds, including mutton, pork and poultry, offal and seafood,
are cooked in this way, being first marinated in a spicy mixture
encompassing the characteristic seasonings: soy sauce, sesame oil, garlic,
ginger, pepper or chili, toasted sesame seeds and green onions. The meat is
marinated well in advance so that the flavor is intense. Cooking time is
minimal just enough to cook through and seal the surface. Serve Bulgogi
with white rice and yangnyum kanjang sauce, together with a selection of
accompaniments such as kim chee (chili pickled cabbage) and jeot khal
(spiced whitefish).

Cut the beef across the grain into very thin slices, then cut into narrow
strips. In a glass or stainless steel dish mix all remaining ingredients
together. Add the beef and stir thoroughly. Cover and let marinate for at
least 3 hours.

Preheat a tabletop broiler (Hibachi or Ghengis Kahn Cooker), protecting the
tabletop with an asbestos mat or other suitable heat shield.

Each diner, or the host/hostess, places a portion of meat on the broiler
(griller) and cooks it quickly on both sides. The meat is dipped into the
sauce before eating. Use wooden chopsticks or small forks/fondue forks.

Posted on MealMaster Recipes List, Digest #145, 26 May 1996