Title: Bul-gol-gi (korean spiced beef)
 Categories: Meat
      Yield: 4 Servings
 
      1 lb Thinly sliced beef (similar
           -to beef used for Chinese
           -pepper steak) which has
           -been cut into strips

-----------------------MARINADE SAUCE----------------------------
    1/4 c  Soy sauce
      2 tb Sesame oil (may substitute
           -vegitable oil; but sesame
           -oil is more authentic)
      2 ts Sesame seeds (optional if
           -sesame oil used)
      1    -(up to)
      2 tb Sugar (Original recipe
           -called for two tablespoons
           -sugar; but I later on
           -decided it was too sweet)
    1/2 ts Pepper (Original recipe
           -called for full teaspoon)
      1    Clove garlic; crushed, or
           -equivalent amount of
           -garlic powder
      2 tb Scallions
    1/4    -(up to)
    1/2 ts Ginger
   
  Marinade a pound of thinly sliced beef (similar to beef used for
  Chinese pepper steak) which has been cut into strips.  The marinade
  sauce is as follows:
  
  For variation, you may also add to the beef thinly sliced carrots,
  water chestnuts, bamboo shoots and/or celery.  If you add substantial
  amounts of these veggies, then increase the marinade sauce
  accordingly. Traditionally, Koreans would let the beef marinade for a
  day.  In college, I rarely waited more than one hour.
  
  Bake at 375 degrees in oven until properly browned on both sides.  I
  generally turn the meet over after seven minutes and check up on it
  after another five to seven minutes.  Rarely do I need to cook for
  more than fifteen minutes. Of course, thickness may vary cooking
  time. (Koreans traditionally barbeque the beef using a kind of
  container which collects the juice.  I like having the meat soak in
  the juices.) Serve over white rice.  (In Korean, Chinese & Japanese
  cooking, rice is only cooked with water - thereby not violating the
  prohibitions of mixing milk and meat). One may alternatively serve
  over any soft Oriental noodle.