MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
  
       Title: Bulgogi
  Categories: Beef, Korean
       Yield: 6 Servings
  
       2 lb Beef sirloin, lean
       4 tb Light soy sauce
       2 tb ;water
       2 tb Scallion; minced
       1    Garlic clove; minced
       3 tb Soy sauce, dark
       1 tb Sesame oil
       1 ts Black bean paste
       2 tb Shao xing
       1 tb Sugar
     1/4 ts Cayenne pepper
     1/2 ts Ginger; freshly grated
   1 1/2 ts Sugar
       1 tb Sesame seed, toasted*
       1 tb Oil
 
 MMMMM-----------------------BULGOGI SAUCE----------------------------
            Tabasco; to taste
            Salt; to taste
       1    Garlic clove; crushed
       1 ts Sesame seed, toasted*
       1 ts Scallion; minced
       1 tb Oil
  
   * Toasted sesame seed:  Place 1 cup sesame seed and 1 teaspoon salt
   in a skillet, brown seeds slowly until they are toast-colored and
   puffed. Stir constantly while toasting. Remove from heat and allow to
   cool. Pulverize seeds in a mortar or a blender.  Store in a tightly
   capped bottle.
   
   Cut beef into very thin strips and pound to flatten; then cut into
   medium size squares.  Combine all the other ingredients. The
   marinade, as the name of the dish implies, should be quite fiery. Mix
   meat and marinade and set aside for 4 to 5 hours, or longer if
   refrigerated. Broil very quickly over hot charcoal, dip in Bulgogi
   sauce (next recipe) and serve immediately with white rice.
   
   NOTE:  The marinated beef can also be fried in hot peanut oil for
   just a few minutes. Crush garlic with sugar and salt to make a smooth
   paste. Combine with remaining ingredients.  Dip broiled or fried beef
   slices in the sauce.
   
   From:    Sam Waring
  
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