| 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
A Message from our Provider:
“Questioning God? He made the brain cells you think with”