Title: Bul gogi (korean marinated beef)
 Categories: Meat
      Yield: 4 Servings
 
      1 lb Beef; sliced very thin

MMMMM--------------------------MARINADE-------------------------------
    1/2 c  Soy sauce
      1 ts Sugar
      3    Cloves garlic; crushed or
           -thinly sliced
      2    Scallions; chopped thinly
      1 ts Grated fresh ginger
      1 tb Sesame oil
      2 ts Toasted sesame seeds
           Red pepper to taste
 
  bbeer@u.washington.edu (Bob Beer)
  
  NOTE: amounts are approximate and can be altered to taste.
  
  1-lb beef sliced very thin:  I think the best thing to do is go to a
  Korean market for this; they have it pre-sliced and it is *really*
  hard to do well by hand.
  
  Marinate the beef in the sauce for about an hour (some people do it
  overnight, but this seems to be overkill to me!)
  
  To cook, the ideal things is to use a Korean bul-gogi grill.  That
  failing, a hibachi is okay but you lose the juice.  You can also do
  it under the broiler in the oven, which is a solution a lot of my
  korean friends used at home.
  
  Serve with short grain rice, bean sprouts, and kim chee.
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe