| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Korean | Korean, Sauces | 6 | Servings |
INGREDIENTS
| 3 | tb | Dark soy sauce |
| 1 | sm | Clove garlic, crushed |
| 1 | tb | Oriental sesame oil |
| 1 | ts | Chinese bean paste (Mein Chiang) |
| 1 | ts | Toasted sesame seed* |
| 2 | tb | Sake or dry sherry |
| 1 | ts | Minced scallion |
| 1 | tb | Sugar |
| 1 | tb | Oil |
| Salt to taste | ||
| 1/4 | ts | Cayenne pepper |
INSTRUCTIONS
* See note on toasted sesame seed above. Crush garlic with sugar and salt to make a smooth paste. Combine with remaining ingredients. Dip broiled or fried beef slices in the sauce. The International Gourmet Cookbook; Jules Bond; Castle Books; 1979 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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