Recipe#129

Title: Bulgogi 09

From: bbeer@u.washington.edu (Bob Beer) 
 Newsgroups: rec.food.recipes 
 Subject: Bul Gogi 
 Date: 17 Nov 1994 19:17:27 -0500 
 Message-ID: <3agrqn$a1h@junior.wariat.org> 

1 lb beef sliced very thin 
 1/2 c soy sauce
 1-2 T sugar 
 3 cloves garlic, crushed or sliced thinly
 2 scallions, chopped thinly
 1 t grated fresh ginger
 1 T sesame oil
 2t toasted sesame seeds
 red pepper 
 Marinate the beef in the sauce for about an hour (some people do
 it overnight, but this seems to be overkill to me!)
 To cook, the ideal things is to use a korean bul-gogi grill.  That
 failing, a hibachi is okay but you lose the juice.  You can also
 do it under the broiler in the oven, which is a solution a lot of
 my korean friends used at home.
 Serve with short grain rice, bean sprouts, and kim chee.
 For the meat: The best thing to do is go to a Korean market for
 this, they have it pre-sliced and it is *really* hard to do well
 by hand.