|
|
Korean Barbecue - Bulgogi
Ingredients:
2 pounds lean beef tenderloin
1/2 cup light soy sauce
1/4 cup dark soy sauce
1/2 cup water
3 tablespoon finely chopped green onion
3 teaspoons crushed garlic
2 teaspoons finely minced fresh ginger
1/2 teaspoon black pepper
1 tablespoon sugar
2 tablespoon white sesame seeds -- toasted and ground
1 tablespoon sesame oil
Instructions:
Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs respectively,
exemplify an age-old tradition of cooking on a curved iron hotplate
- a tradition that is matched in northern China and neighboring Mongolia
as introduced by the Manchurians. Today this has been streamlined
for table service, with specially built cone-shaped hotplates fitted
over tabletop burners, to provide an enjoyable and intimate eating
experience. Meats of all kinds, including mutton, pork and poultry,
offal and seafood, are cooked in this way, being first marinated in
a spicy mixture encompassing the characteristic seasonings: soy sauce,
sesame oil, garlic, ginger, pepper or chili, toasted sesame seeds
and green onions. The meat is marinated well in advance so that the
flavor is intense. Cooking time is minimal - just enough to cook through
and seal the surface. Serve Bulgogi with white rice and yangnyum kanjang
sauce, together with a selection of accompaniments such as kim chee
(chili pickled cabbage) and jeot khal (spiced whitefish). Cut the
beef across the grain into very thin slices, then cut into narrow
strips. In a glass or stainless steel dish mix all remaining ingredients
together. Add the beef and stir thoroughly. Cover and let marinate
for at least 3 hours. Preheat a tabletop broiler (Hibachi or Ghengis
Kahn Cooker), protecting the tabletop with an asbestos mat or other
suitable heat shield. Each diner, or the host/hostess, places a portion
of meat on the broiler (griller) and cooks it quickly on both sides.
The meat is dipped into the sauce before eating. Use wooden chopsticks
or small forks/fondue forks. Posted to the BBQ List by Carey Starzinger
on May 24, 1996. |
|
|
|
