Korean Barbecue - Bulgogi

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Title: Korean Barbecue - Bulgogi
Categories: Beef
Yield: 6 servings

2 lb Lean Beef Tenderloin
1/2 c Light Soy Sauce
1/4 c Dark Soy Sauce
1/2 c Water
3 tb Finely Chopped Green Onion
3 ts Crushed Garlic
2 ts Finely Minced Fresh Ginger
1/2 ts Black Pepper
1 tb Sugar
2 tb White Sesame Seeds, Toasted
- And Ground
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).
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~----------------- 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 (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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