Bugogi - korean beef dish

Yield: 4 Servings

Measure 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

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).


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