Recipe - Korean Bulgoki

Three fourths cup Soy sauce
1 cup Rice wine (such as sake or
Shaoxing)
1 teaspoon Dark sesame oil
2 small Jalapeno or serrano chiles
Thinly cut or sliced up
1 teaspoon Fresh ground black pepper
5 Green onions (including
Tops) thinly cut or sliced up
1 tablespoon Minced garlic
Thumbsized piece of fresh
Ginger peeled and minced
4 pound Meaty thickcut short ribs
One fourth cup Sesame seeds
2 tablespoon Minced cilantro
Steamed rice for
Accompaniment

1. Mix soy sauce, wine, oil, chiles, black pepper, green onions, garlic,
and ginger in large roasting pan. Add ribs, turning them several times in
liquid. Cover pan with foil or plastic wrap and let ribs marinate 3 hours
at room temperature or overnight in the refrigerator, turning several times
to coat meat thoroughly.

2. Preheat oven to 375 degrees F. Remove and reserve ribs and pour marinade
into bowl. Return ribs to pan, bone side down, leaving some space between
them. Bake until tender (40 minutes to 1 hour, depending on thickness),
brushing with reserved marinade every 10 minutes.

3. At the final basting, sprinkle ribs with sesame seed. When done, remove
from oven, sprinkle with cilantro, and serve immediately with steamed rice.

Recipe By : The California Culinary Academy

From: Favorite Fruitcakes By Moira Hodg

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip