Bulgoki sauce

Yield: 6 servings

Measure Ingredient
3 tablespoons Dark soy sauce
1 small Clove garlic, crushed
1 tablespoon Oriental sesame oil
1 teaspoon Chinese bean paste (Mein Chiang)
1 teaspoon Toasted sesame seed*
2 tablespoons Sake or dry sherry
1 teaspoon Minced scallion
1 tablespoon Sugar
1 tablespoon Oil
\N \N Salt to taste
¼ teaspoon Cayenne pepper

* See note on toasted sesame seed above.

Crush garlic with sugar and salt to make a smooth paste. Combine with remaining ingredients. Dip broiled or fried beef slices in the sauce.

The International Gourmet Cookbook; Jules Bond; Castle Books; 1979

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