---------- Recipe via Meal-Master (tm) v8.02
       Title: Korean Barbecue - Bulgogi
  Categories: Korean, Beef, Bbq
       Yield: 6 servings
       2 lb Lean Beef Tenderloin                2 ts Finely Minced Fresh Ginger
     1/2 c  Light Soy Sauce                   1/2 ts Black Pepper
     1/4 c  Dark Soy Sauce                      1 tb Sugar
     1/2 c  Water                               2 tb White Sesame Seeds,
       3 tb Finely Chopped Green Onion               - And Ground
       3 ts Crushed Garlic                      1 tb Sesame Oil
   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.