| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Korean |
|
1 |
Servings |
INGREDIENTS
|
|
Chuck meat |
| 1/4 |
c |
Soy sauce |
| 1 1/4 |
ts |
Cayenne |
| 1 |
|
Green onion and top, sliced |
| 2 |
tb |
Sesame or salad oil |
| 1 |
ts |
Garlic powder |
| 1 1/2 |
ts |
Vinegar |
| 1 1/2 |
ts |
Sesame seeds |
|
|
Black pepper (adjust to taste) |
INSTRUCTIONS
Here's a recipe that goes way back in my family. I can't cite a source, but
it's likely my father brought it back with him after he spent time in
Korea. These are great appetizers, but we eat them as our main dish
sometimes too. Hot and spicy, but you can reduce the seasoning for a little
less intensity and they'll still taste good. In summer you can barbeque
them but they're just as good in winter done in a hot frying pan over high
heat.
Cut meat across grain in very thin slices. If longer than 3 inches, cut in
half. Place in bowl with rest of ingredients and mix well. Cover and
refrigerate overnight (or longer for spicier flavor; must be at least 4
hours). Place meat on rack over barbeque (high heat), one minute each side.
Should be brown, not crusty. Or heat large fry pan, toss in meat and cook
over high heat two minutes, stirring occasionally. Posted to TNT -
Prodigy's Recipe Exchange Newsletter by donarose@juno.com on Jul 8, 1997
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