Recipe#24877

Title: BULGOKI SAUCE

The International Gourmet Cookbook; Jules Bond; Castle
  Books; 1979

3       tb           Dark soy sauce
   1       sm           Clove garlic, crushed
   1       tb           Oriental sesame oil
   1       t            Chinese bean paste (Mein
                        -Chiang)
   1       t            Toasted sesame seed*
   2       tb           Sake or dry sherry
   1       t            Minced scallion
   1       tb           Sugar
   1       tb           Oil
                        Salt to taste
     1/4   ts           Cayenne pepper
  * See note on toasted sesame seed above.
  
  Crush garlic with sugar and salt to make a smooth
  paste. Combine with remaining ingredients.  Dip
  broiled or fried beef slices in the sauce.