posted by Becky 07-25-99 9:44 PM
Bul Go Ki (Barbeque Beef)
Yield: 6 servings
1 lb. lean beef, tenderloin or flank steak
1 tbsp. sugar
1 tbsp. rice wine
Seasoning Sauce:
2 1/2 tbsp. soy sauce
1 tbsp. sugar
1 tbsp. rice wine
1 clove of garlic, finely crushed
1/2 tsp. ginger root, finely crushed
2 medium green onions, chopped or sliced
1 tsp. sesame seed, toasted and lightly pounded
1/8 tsp. pepper
1 tbsp. water
Cut the beef against the grain into thin slices.
Combine sugar and rice wine in a bowl, add meat.
Allow to stand for 10 to 15 minutes.
Combine the sauce ingredients and mix well.
Marinate the meat in the seasoning sauce for a minimum of 15 minutes before cooking - the flavor is better the longer it marinates.
Grill on a charcoal fire or broil in the oven at 450 for about 1 minute on each side, or until brown.
Variations:
May be served with leaf lettuce, rice and seasoned bean paste as a type of 'sandwich'.
Wash and dry the lettuce.
Bean paste: in a small pan, combine:
3 tbsp. soybean paste
1 tbsp. red pepper paste, or to taste
3 to 4 shrimp, chopped fine
3 to 4 green onions chopped fine
2 tbsp. sesame oil
Stir fry the bean paste ingredients continuously, then add 1 tbsp. of water.
Bring the mixture to a boil and simmer for 5 minutes.
To eat: place one or two pieces of lettuce on a plate, add a little bit of bean paste and then the meat.
Roll it into a bundle.
Cooked rice may also be added with the bean paste and meat.