| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Korean | Main dish, Meats, Korean, Ethnic | 4 | Servings |
INGREDIENTS
| 2 | lb | Sirloin Steak |
| 3 | Scallions | |
| 4 | Cloves garlic | |
| 5 | tb | Soy Sauce |
| 2 | tb | Sesame oil |
| 1/4 | c | Sugar |
| 2 | tb | Sherry |
| 1/4 | c | Beef stock (optional) |
| 1/8 | ts | Black pepper |
INSTRUCTIONS
1. Slice the steak very thin on the bias. Score each piece with an X. 2. Chop the scallions and crush the garlic. Combine these ingredients with the remaining seasonings in a bowl. Add the meat to the marinade and mix well until all sides of the steak are coated. 3. The meat may be grilled immediately. The best results are obtained if the steak is marinated for 2 hours. The marinade will keep overnight Variation: Use rib steak or flank steak. Bul Kogi is so popular that many Koreans consider it the national meat dish. Serve with rice and kimchi. From: The Korean Cookbook, by Judy Hyun. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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