| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Korean |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef-top or sirloin steak; (boneless) |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Sesame oil |
| 1/4 |
ts |
Pepper |
| 3 |
|
Green onion; finely Chopped |
| 2 |
|
Cloves garlic; minced |
| 2 |
ts |
Sugar; or to taste |
INSTRUCTIONS
Trim fat from beef; put in freezer for 45 minutes; cut beef diagonally
across the grain into 1/8 inch slices; mix remaining ingredients
except sugar; stir in beef and coat well. Cover and marinate at room
temperature for 2 hours or overnight in the refrigerator; return to room
temperature before cooking. Add sugar and marinate another 30 minutes. Stir
fry in hot oil using a large skillet or wok over medium heat until light
brown, 2 to 3 minutes, do not crowd the pan. Serve with hot cooked rice.
Yield 4 servings. Note: Flavor is improved if the beef is cooked on a bbq
grill that has rods close enough together so the meat will not fall
through. 'BULKOKEE' is Korea's national dish and may have been the
inspiration for Japan's teriyaki, which it resembles. In Korea, the dish is
usually sprinkled with toasted sesame seeds before serving.
Date: Sun, 16 Jun 1996 15:01:27 -0700
From: Gerald Edgerton <jerrye@wizard.com>
MC-Recipe Digest V1 #120
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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