| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Korean |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Kikkoman soy sauce |
| 1 |
tb |
Sugar |
| 1 |
tb |
Sesame oil |
| 1 |
tb |
Sesame salt * |
| 1/8 |
ts |
Fresh ground black pepper |
| 1 |
tb |
Peanut oil |
| 4 |
|
Scallions chopped in 1" pieces |
| 3 |
|
Cloves garlic peeled and crushed |
| 1 |
ts |
Fresh grated ginger |
| 1 |
tb |
Sake' or dry sherry |
| 1 |
tb |
Korean red pepper flakes |
|
|
Toasted Sesame Seeds |
|
|
Thin sliced beef; pork or skinned tongue. |
| 1 |
c |
White sesame seeds |
| 1 |
ts |
Salt |
INSTRUCTIONS
MARINADE
FOR FRYING, (OPTIONAL
GARNISH
MEAT
SESAME SALT
Marinade 30 mins then:
if frying heat the pan very hot then add oil and the other stuff and fry
the meat 1-2 mins per side. Tongue fries a little longer.
if grilling, you know what to do :)
Some of that's my interpretation of what the recipes say. As many years as
I've been watching him I'm used to what he writes vs what he really means.
Sesame Salt
toast the sesame seeds in a frying pan over medium heat stirring constantly
till they start to turn light brown and smell good. Put it into a blender
and grind it course. Stir in the salt. Keep in covered container in the
fridge.
Posted to bbq-digest by Vince Vielhaber <vev-bbq@michvhf.com> on Nov 22,
1998, converted by MM_Buster v2.0l.
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