Recipe#24872

Title: Bulgogi

From: (valerie)
Date: Thu, 10 Apr 1997 06:30:38 -0300 
From:    Sam Waring

Yield: 6 Servings
 
      2 lb Beef sirloin, lean
      4 tb Light soy sauce
      2 tb ;water
      2 tb Scallion; minced
      1    Garlic clove; minced
      3 tb Soy sauce, dark
      1 tb Sesame oil
      1 ts Black bean paste
      2 tb Shao xing
      1 tb Sugar
    1/4 ts Cayenne pepper
    1/2 ts Ginger; freshly grated
  1 1/2 ts Sugar
      1 tb Sesame seed, toasted*
      1 tb Oil
MMMMM-----------------------BULGOGI SAUCE----------------------------
           Tabasco; to taste
           Salt; to taste
      1    Garlic clove; crushed
      1 ts Sesame seed, toasted*
      1 ts Scallion; minced
      1 tb Oil
 
  * Toasted sesame seed:  Place 1 cup sesame seed and 1 teaspoon salt
  in a skillet, brown seeds slowly until they are toast-colored and
  puffed. Stir constantly while toasting. Remove from heat and allow to
  cool. Pulverize seeds in a mortar or a blender.  Store in a tightly
  capped bottle.
  
  Cut beef into very thin strips and pound to flatten; then cut into
  medium size squares.  Combine all the other ingredients. The
  marinade, as the name of the dish implies, should be quite fiery. Mix
  meat and marinade and set aside for 4 to 5 hours, or longer if
  refrigerated. Broil very quickly over hot charcoal, dip in Bulgogi
  sauce (next recipe) and serve immediately with white rice.
  
  NOTE:  The marinated beef can also be fried in hot peanut oil for
  just a few minutes. Crush garlic with sugar and salt to make a smooth
  paste. Combine with remaining ingredients.  Dip broiled or fried beef
  slices in the sauce.