Bulgogi
 
this popular dish can be found on the menu at virtually every korean 
restaurant in manhattan. the beef is topped with various accompaniments 
such as a few raw garlic slices, kimchi (assorted spicy pickles), and 
steamed white rice, then wrapped in lettuce and eaten with your hands. 
 
active time: 20 min start to finish: 40 min 
 
1/4 cup  soy sauce
1 Tbsp  sugar
2 tsp  asian sesame oil
1 bunch  scallions (white and pale green parts
  separated from greens), minced (1/2 cup)
1 Tbsp  minced garlic
1 Tbsp  minced peeled fresh ginger
3 Tbsp  sesame seeds, toasted
1 lb.  flank steak, cut across the grain into very thin
slice  (no more than 1/8 inch thick)
1 Tbsp  vegetable oil
 
accompaniments: butter lettuce or other soft-leaf lettuce; thinly sliced 
garlic; packaged kimchi*; steamed white rice stir together soy sauce, 
sugar, sesame oil, white and pale green scallions, garlic, ginger, and 2 
tablespoons sesame seeds in a bowl until sugar is dissolved. add steak and 
toss to coat, then marinate 15 minutes. 
 
heat vegetable oil in a 12-inch heavy skillet over high heat until just 
smoking, then add steak in 1 layer and sauté, turning over occasionally, 
until browned and just cooked through, about 5 minutes total. transfer to 
a platter and sprinkle with scallion greens and remaining 1 tablespoon 
sesame seeds, then serve with accompaniments. 
 
*available at asian markets and many supermarkets. 
 
makes 4 main-course servings. 
 
 
gourmet 
 
note: i always marinate the beef overnight, or at 
least a few hours. i find it's a lot tastier. 
 
 
 
-- 
(ID: 7376) Mirror: rec.food.recipes: Sat, Jun 12, 2004


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