Bugogi - korean beef dish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef tenderloin, sliced very thin |
| 2 | Cloves fresh garlic, crushed | |
| 2 | tablespoons | Granulated sugar |
| 1 | tablespoon | Sesame oil |
| Black pepper good sprinkling | ||
| Roasted sesame seeds (also a good sprinkling) | ||
| 1 | Green onion, finely chopped | |
| 2 | tablespoons | Soy sauce |
| 3 | tablespoons | Water |
Directions
In a glass or plastic bowl, mix everything together. Cover and refrigerate for 1-2 days. (You can cook immediately, but of course, it won't taste as good.
:-) )
In a skillet, heat a tablespoon of vegetable oil over medium-high to high heat. Cook the beef slices, turning until meat reaches desired degree of doneness (about 1-2 minutes).
Serve with rice and green vegetables.
NOTES: The recipe says 'serves four,' but then again, I ate a batch of this myself without complaining too much. I guess it depends on how hungry you are and what else you're serving. ;-) I also usually omit the sesame seeds, since neither my SO nor I like them. Hasn't killed me yet.
I got this recipe from the Atlanta Journal/Constitution, near Christmas (it was part of a list of dishes that the paper's contributors served at their own Christmas dinners; they had a Cuban writer, someone Russian, etc. I do not recall the name of the South Korean woman whose recipe this is, alas).
~-Lance