Conference turris::cooks

    It's called Bulgoki.
    
    Good news - you can get it at Hyung Jea Korean restaurant in
    Manchester.  (See EATS notes file for details.)  Also at Little
    Yokohama in Lawrence, Mass.  
    
    So you don't have to go back to DC to eat this delicious food!
    
    Laura

    I just happened to be carrying a recipe for bulgogi in my purse
    that my future sister-in-law sent me.  She moved here from Korea
    13 years ago so it is the real thing.  Hope you enjoy it.
    
    Bulgogi
    
    2-3 lbs. Beef (any kind you like) sliced very thin
    1/2 large onion chopped
    5 fresh, minced cloves of garlic
    1/2 cup sugar
    2/3 cup water
    3 green onions chopped
    1/3 cup soy sauce
    1 Tbsp. sesame oil
    1 Tbsp. sesame seeds
    pinch MSG (optional)
    1/2 tsp. pepper
    pinch salt
    
    Mix all ingredients together thoroughly.  Taste sauce..add sugar
    if too salty, add salt if too sweet.  Lay the meat flat on a cookie
    sheet and bake at 400 degrees until meat is done (check meat and
    turn every 5 minutes).  Reduce leftover juice in a pan on the stove
    and serve over rice.
    
    *Tastes great when cooked on the grill!
               
    

  In theory, to make Bulgogi, you have to have a Bulgogi pan.  My in-laws
gave us one this past Christmas.  However, the stove-top grills are 
derived from the design of the bulgogi pan, so I suspect one of those would
substitute just fine.

  My in-laws gave us a recipe for a marinade, too.  But it didn't come out
very spicy, so I doubt you want the recipe!  When we try it again, I'll
let you know if we improve upon it!  The ingredients were basically
soy sauce, sesame oil, and chili oil, I think.

  (We also cheated once and cooked the meat for beef fajitas on our
bulgogi pan!)

--Sharon

    
      What's a Bulgogi pan look like? Can some "conventional" pan or rack
    be used as a substitute? 

    In order to have it REALLY spicy, double the fresh garlic, and marinate
    the meat over night, turning a couple of times.  Then either grill, or
    use the oven broiler.  I've had this with venison also, and it is
    great!

    Thankyou one and all.  I will give it a try and see how I do, and if it
    fails there is always the restaurants mentioned!
    
    Dennis
    
    Hampstead, NH
    

    Re .4  There is a discussion about the cooker in note 2611.
    
    Also, by coincidence, In Wednesday's Boston Globe food section
    they printed a recipe for Bulgogi and a dipping sauce. It's very much like
    the one previously posted in this note. However, I'll post it tomorrow
    if the newspaper isn't already under the dog's dish.
                           
    

                        KOREAN BULGOGI BARBECUE
    
                From "The Encyclopedia of Asian Food and Cooking"
                      (William Morrow, $25), Jacki Passmore, author.
    
            (Recipes below printed in "The Boston Globe" Wed. July 10,1991)
    
   	2 pounds lead beef, tenderloin or sirloin
        1/2 cup light soy sauce
        1/4 cup dark soy sauce
        1/4 cup finely chopped scallions
        2 to 3 teaspoons minced garlic
        2 teaspoons minced ginger
        2 tablespoons ground, toasted, white sesame seeds
        1/2 teaspoon black pepper
        1 tablespoon sugar
        1 tablespoon Asian sesame oil
        Korean Barbecue Sauce (recipe follows)
    
    Thinly slice beef across grain, then into narrow strips. Mix remaining
    ingredients, except for the Korean Barbecue Sauce. Pour over beef and
    marinate covered in refrigerator for a least three hours. Using
    chopsticks, lift the meat onto a heated tabletop griddle to cook. Or,
    cook on an outdoor grill untill desired doneness. Serve with Korean
    Barbecue Sauce for dipping. Makes six to eight servings.
    
        Korean Barbecue Sauce
    
        1/2 cup light soy sauce
        1 1/2 tablespoons water
        1 tablespoon yellow rice wine or black rice vinegar
        1 tablespoon minced scallions
        1/2 tablespoon minced garlic Chili sauce
        2 teaspoons ground, toasted, white sesame seeds
    
    Mix soy sauce with water, rice wine or vinegar, scallions and garlic.
    Add the chili sauce to taste and the sesame seeds. Prepare six to eight
    hours ahead of time. Makes a half cup.
    
    

    FYI...by fiance says that his Mom's secret is to add about 2 TBS.
    Saki for about 3 lbs. of beef.
    
    shhhhhh!

    So many recipes, so little time.  I think I will try them all and see
    which I like best.  Thanks for all the help.  Oh, in .8, that is "lean
    beef" I assume, and not "lead beef".  I did a double take on that typo.
    
    
    Thanks again. 
    
    Dennis
    

    Right - "lean" is always better than "lead" . . .