Korean seasoned raw beef

Yield: 4 servings

Measure Ingredient
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@...

~or- MAD-SQUAD@...


Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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