| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Korean |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef; sliced very thin |
| 1/2 |
c |
Soy sauce |
| 1 |
ts |
Sugar |
| 3 |
|
Cloves garlic; crushed or thinly sliced |
| 2 |
|
Scallions; chopped thinly |
| 1 |
ts |
Grated fresh ginger |
| 1 |
tb |
Sesame oil |
| 2 |
ts |
Toasted sesame seeds |
|
|
Red pepper to taste |
INSTRUCTIONS
MARINADE
bbeer@u.washington.edu (Bob Beer)
NOTE: amounts are approximate and can be altered to taste.
1-lb beef sliced very thin: I think the best thing to do is go to a Korean
market for this; they have it pre-sliced and it is *really* hard to do well
by hand.
Marinate the beef in the sauce for about an hour (some people do it
overnight, but this seems to be overkill to me!)
To cook, the ideal things is to use a Korean bul-gogi grill. That failing,
a hibachi is okay but you lose the juice. You can also do it under the
broiler in the oven, which is a solution a lot of my korean friends used at
home.
Serve with short grain rice, bean sprouts, and kim chee.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”