Yield: 4 servings
|½ pounds||Very lean beef - flank steak or sirloin|
|2 tablespoons||Korean Barbecue Sauce; see * Note|
|1 teaspoon||Sesame oil|
|1 teaspoon||Sesame seeds; toasted|
|1||Garlic clove; crushed|
|1||Egg yolk; in half shell|
* Note: Seethe "Korean Barbecue Sauce" recipe which is included in this collection.
Slice the beef across the grain into ⅛-inch thick slices. Cut the slices into julienne strips. Using a cleaver, chop the meat coarsely. Mix the meat with the remaining ingredients, except the egg yolk. Mound onto a plate and chill very well. Serve with the egg yolk garnish sitting in its shell on top of the mound.
Comments: The first time I tasted this dish I was in the Woo Lae Oak Restaurant in Los Angeles. It was served ice cold, almost with ice flakes in the meat, and I was terribly impressed. Remember to keep the meat very cold.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-08-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.