Guest Author - Vannie Ryanes
Bulgogi is Korean barbequed steak. This version calls for a thicker sliced steak and is not as spicy as some but the full flavor is still there.
2 pounds flank steak (sliced thin-1/2 inch, across the grain)
1/2 cup light soy sauce
2 tablespoon sesame oil
1/3 cup sugar
3 tablespoon sake*
4 scallions finely minced (green and white parts)
6 cloves garlic, minced
1-1/2 tablespoons toasted sesame seeds
1/2 teaspoon corn starch
1/2 teaspoon black pepper
Combine all ingredients, except steak and mix well. Marinate the steak in mixture at least 1 hour. Stir fry in wok or large skillet over medium high heat 7 to 10 minutes or until meat is done. Do not over cook. Serve over hot rice.
When dining out bulgogi is often served with Kim Chee, a very spicy pickled cabbage dish served with many Korean meals. Cooked rice or coucous tames some of the heat.