| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Korean |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Thinly sliced beef (similar to beef used for Chinese pepper steak) which has been cut into strips |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Sesame oil (may substitute vegitable oil; but sesame oil is more authentic) |
| 2 |
ts |
Sesame seeds (optional if sesame oil used) (up to) |
| 2 |
tb |
Sugar (Original recipe called for two tablespoons sugar; but I later on decided it was too sweet) |
| 1/2 |
ts |
Pepper (Original recipe called for full teaspoon) |
| 1 |
|
Clove garlic; crushed, or equivalent amount of garlic powder |
| 2 |
tb |
Scallions (up to) |
| 1/2 |
ts |
Ginger |
INSTRUCTIONS
MARINADE SAUCE
From: "STEPHEN D. JEROME" <SDJEROME@GATE.NET>
Date: Tue, 23 Jul 1996 19:13:19 -0400
What?! Korean food on for a Jewish food group? Hey, it's Kosher! This
recipe was taught to me years ago by a native born college buddy of mine
whose name (this is the truth) was Moon-Jeu (pronounced Moon Jew). (Living
in a largely Jewish dorm, he took a lot of good natured ribbing on that
score.) It's delicious! It is also spicy. So, An-yung ha shimnika (a formal
Korean greeting similar to Shalom) and enjoy. And lets give thanks to a
Korean Jeu for this one:
Marinade a pound of thinly sliced beef (similar to beef used for Chinese
pepper steak) which has been cut into strips. The marinade sauce is as
follows:
For variation, you may also add to the beef thinly sliced carrots, water
chestnuts, bamboo shoots and/or celery. If you add substantial amounts of
these veggies, then increase the marinade sauce accordingly. Traditionally,
Koreans would let the beef marinade for a day. In college, I rarely waited
more than one hour.
Bake at 375 degrees in oven until properly browned on both sides. I
generally turn the meet over after seven minutes and check up on it after
another five to seven minutes. Rarely do I need to cook for more than
fifteen minutes. Of course, thickness may vary cooking time. (Koreans
traditionally barbeque the beef using a kind of container which collects
the juice. I like having the meat soak in the juices.) Serve over white
rice. (In Korean, Chinese & Japanese cooking, rice is only cooked with
water - thereby not violating the prohibitions of mixing milk and meat).
One may alternatively serve over any soft Oriental noodle.
Just a special note for those of us Jews who are proud of being the Chosen
People: The traditional Korean name for Korea is "Cho-sen." Therefore, it
is correct to note that the Koreans are truly the "Cho-sen People!)
Have a great day, and An-yung-ye ka ship-she-o (Good by in Korean).
JEWISH-FOOD digest 274
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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