Name: Grilled Marinated Hanger Steak Bulgogi-Style
Ingredients: 1/2 c Korean chile bean paste; (gochu-jan); 2 tb Minced garlic; 1 tb Minced ginger; 1/4 c Rice vinegar; 1/4 c Sugar; 1/4 c Thin soy sauce; 1 tb Coarsely-ground black pepper; 1 c Canola oil; 1/4 c Sesame seed oil; 1 c Chopped scallions; 1/3 c Chopped cilantro; 3 lb Hanger steak; sinew removed; Sliced green scallions; for garnish; Fried shallots; for garnish, (option; Sesame Fried Rice; see * Note; Cucumber Kimchee; see * Note; === GOCHU-JAN SAUCE ===; 1/2 c Marinade from above; 1/2 ts Salt; Juice of 1 lemon

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CATEGORY	CUISINE	TAG	YIELD
Grains	Korean	Eastwest2	4	servings

INGREDIENTS

1/2	c	Korean chile bean paste; (gochu-jan)
2	tb	Minced garlic
1	tb	Minced ginger
1/4	c	Rice vinegar
1/4	c	Sugar
1/4	c	Thin soy sauce
1	tb	Coarsely-ground black pepper
1	c	Canola oil
1/4	c	Sesame seed oil
1	c	Chopped scallions
1/3	c	Chopped cilantro
3	lb	Hanger steak; sinew removed
		Sliced green scallions; for garnish
		Fried shallots; for garnish, (option
		Sesame Fried Rice; see * Note
		Cucumber Kimchee; see * Note
		=== GOCHU-JAN SAUCE ===
1/2	c	Marinade from above
1/2	ts	Salt
		Juice of 1 lemon

INSTRUCTIONS

* Note: See the "Sesame Fried Rice" and "Cucumber Kimchee" recipes which
are included in this collection.
In a food processor, add chile paste, garlic, ginger, vinegar, sugar, soy
and black pepper. Blend well than drizzle in the oils. While still running,
add the scallions and cilantro. Check for seasoning. It should not be salty
since salt is added right before grilling. Remove 1/2 cup of the marinade
and reserve for sauce.
In a dish, completely coat the hanger with remaining marinade and let
marinate overnight. On a hot, oiled grill, season hanger with salt and
grill, about 8 minutes for medium-rare.
For the Gochu-Jan Sauce: Mix all ingredients in a bowl.
For Plating: On a large white plate, zig-zag the sauce. Place small mound
of Sesame Fried Rice and top with hanger steak sliced in half, on the bias.
Place Cucumber Kimchee on top and garnish with sesame seeds, scallions and
fried shallots.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1C17) - from the TV
FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 548 Calories (kcal); 55g Total Fat; (87% calories from fat);
1g Protein; 17g Carbohydrate; 0mg Cholesterol; 272mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 1 Other
Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.

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