Bul-gol-gi (korean spiced beef)

Yield: 4 Servings

Measure Ingredient
1 pounds Thinly sliced beef (similar to beef used for Chinese pepper steak) which has been cut into strips
¼ cup Soy sauce
2 tablespoons Sesame oil (may substitute vegitable oil; but sesame oil is more authentic)
2 teaspoons Sesame seeds (optional if sesame oil used) (up to)
2 tablespoons Sugar (Original recipe called for two tablespoons sugar; but I later on decided it was too sweet)
½ teaspoon Pepper (Original recipe called for full teaspoon)
1 \N Clove garlic; crushed, or equivalent amount of garlic powder
2 tablespoons Scallions (up to)
½ teaspoon Ginger


From: "STEPHEN D. JEROME" <SDJEROME@...> Date: Tue, 23 Jul 1996 19:13:19 -0400 What?! Korean food on for a Jewish food group? Hey, it's Kosher! This recipe was taught to me years ago by a native born college buddy of mine whose name (this is the truth) was Moon-Jeu (pronounced Moon Jew). (Living in a largely Jewish dorm, he took a lot of good natured ribbing on that score.) It's delicious! It is also spicy. So, An-yung ha shimnika (a formal Korean greeting similar to Shalom) and enjoy. And lets give thanks to a Korean Jeu for this one:

Marinade a pound of thinly sliced beef (similar to beef used for Chinese pepper steak) which has been cut into strips. The marinade sauce is as follows:

For variation, you may also add to the beef thinly sliced carrots, water chestnuts, bamboo shoots and/or celery. If you add substantial amounts of these veggies, then increase the marinade sauce accordingly. Traditionally, Koreans would let the beef marinade for a day. In college, I rarely waited more than one hour.

Bake at 375 degrees in oven until properly browned on both sides. I generally turn the meet over after seven minutes and check up on it after another five to seven minutes. Rarely do I need to cook for more than fifteen minutes. Of course, thickness may vary cooking time. (Koreans traditionally barbeque the beef using a kind of container which collects the juice. I like having the meat soak in the juices.) Serve over white rice. (In Korean, Chinese & Japanese cooking, rice is only cooked with water - thereby not violating the prohibitions of mixing milk and meat).

One may alternatively serve over any soft Oriental noodle.

Just a special note for those of us Jews who are proud of being the Chosen People: The traditional Korean name for Korea is "Cho-sen." Therefore, it is correct to note that the Koreans are truly the "Cho-sen People!) Have a great day, and An-yung-ye ka ship-she-o (Good by in Korean).

JEWISH-FOOD digest 274

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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