Bulgogi (korean)

Yield: 1 servings

Measure Ingredient
2 pounds Beef sirloin, lean
4 tablespoons Light soy sauce
2 tablespoons ;water
2 tablespoons Scallion; minced
1 each Garlic clove; minced
3 tablespoons Soy sauce, dark
1 tablespoon Sesame oil
1 teaspoon Black bean paste
Salt; to taste
1 each Garlic clove; crushed
1 teaspoon Sesame seed, toasted*
2 tablespoons Shao xing
1 tablespoon Sugar
¼ teaspoon Cayenne pepper
½ teaspoon Ginger; freshly grated
1½ teaspoon Sugar
1 tablespoon Sesame seed, toasted*
1 tablespoon Oil
1 teaspoon Scallion; minced
1 tablespoon Oil

YIELD: 6 SERVINGS

BULGOGI SAUCE

* Toasted sesame seed: Place 1 cup sesame seed and 1 teaspoon salt in a skillet, brown seeds slowly until they are toast-colored and puffed. Stir constantly while toasting. Remove from heat and allow to cool. Pulverize seeds in a mortar or a blender. Store in a tightly capped bottle. Cut beef into very thin strips and pound to flatten; then cut into medium size squares. Combine all the other ingredients. The marinade, as the name of the dish implies, should be quite fiery. Mix meat and marinade and set aside for 4 to 5 hours, or longer if refrigerated. Broil very quickly over hot charcoal, dip in Bulgogi sauce (next recipe) and serve immediately with white rice.

NOTE: The marinated beef can also be fried in hot peanut oil for just a few minutes. Crush garlic with sugar and salt to make a smooth paste. Combine with remaining ingredients. Dip broiled or fried beef slices in the sauce. From: sam Waring Date: 05-09-9 Submitted By SAM LEFKOWITZ On 10-11-95

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