*  Exported from  MasterCook  *
                         Korean Barbecue - Bulgogi
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef                             Barbecue
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        Lean Beef Tenderloin
      1/2  cup           Light Soy Sauce
      1/4  cup           Dark Soy Sauce
      1/2  cup           Water
    3      tablespoons   Finely Chopped Green Onion
    3      teaspoons     Crushed Garlic
    2      teaspoons     Finely Minced Fresh Ginger
      1/2  teaspoon      Black Pepper
    1      tablespoon    Sugar
    2      tablespoons   White Sesame Seeds -- Toasted
                         And Ground
    1      tablespoon    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 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 (griller), 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.
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