| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Korean |
Frugal02 |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Very lean beef – flank steak or sirloin |
| 2 |
tb |
Korean Barbecue Sauce; see * Note |
| 1 |
ts |
Sesame oil |
| 1 |
ts |
Sesame seeds; toasted |
| 1 |
|
Garlic clove; crushed |
| 1 |
|
Egg yolk; in half shell |
INSTRUCTIONS
* Note: Seethe "Korean Barbecue Sauce" recipe which is included in this
collection.
Slice the beef across the grain into 1/8-inch thick slices. Cut the slices
into julienne strips. Using a cleaver, chop the meat coarsely. Mix the meat
with the remaining ingredients, except the egg yolk. Mound onto a plate and
chill very well. Serve with the egg yolk garnish sitting in its shell on
top of the mound.
Comments: The first time I tasted this dish I was in the Woo Lae Oak
Restaurant in Los Angeles. It was served ice cold, almost with ice flakes
in the meat, and I was terribly impressed. Remember to keep the meat very
cold.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-08-1992 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-12-1994
Recipe by: Jeff Smith
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