NATIONAL DISH OF SOUTH KOREA
Bulgogi, Kim Chee, Bibimbap, Naengmyeon



Bulgogi (Korean Barbecued Beef)
Ingredients: Yield: 6 Servings
 2 lb Beef sirloin, lean
4 tb Light soy sauce
2 tbl water
2 tbl Scallion; minced
1    Garlic clove; minced
3 tbl Soy sauce, dark
1 tbl Sesame oil
1 tsp Black bean paste
2 tbl Shao xing
1 tbl Sugar
1/4 tsp Cayenne pepper
1/2 tsp Ginger; freshly grated
1 1/2 tsp Sugar
1 tb Sesame seed, toasted*
1 tbl Oil
BULGOGI SAUCE
Tabasco®; to taste
Salt; to taste
1    Garlic clove; crushed
1 tsp Sesame seed, toasted*
1 tsp Scallion; minced
1 tbl 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 jar.
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.


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