6:48 AM 3/24/98
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 Title: Bulgogi #1
Categories: Korean, Beef
      Yield: 4 servings

  1 1/2 lb Beef top round
    1/4 c  Soy sauce
      3 tb Rice vinegar
      3 tb Sesame oil
      2 tb Toasted sesame seeds
      1 ts Sugar
      3 tb Finely minced scallions
  1 1/2 tb Finely minced garlic
    1/2 ts Freshly ground black pepper

   1.  Cut the beef on the diagonal into flat 1/8-inch-thick slices,
  about 3 to 5 inches long by 1 1/2 inches wide. Place the pieces in a
  noncorrosible bowl.

   2.  Add the remaining ingredients, one by one, to the bowl. Using
  your fingers, mix the preparation gently byt thoroughly.

   3.  Cover the bowl and place it in the refrigerator for 12 to 24
  hours. Mix the preparation occasionally.

   4.  Remove the bowl from the refrigerator at least 1 hour before
  cooking the marinated beef.

   5.  Drain the beef before cooking, being careful not to press out its
  succulent juices or to rub off the clinging sesame seeds. Discard the
  marinade, or reserve it for future sauce making.

   6.  Barbecue the marinated beef slices in a single layer (the slices
  should not touch each other) over hot coals for 25 to 40 seconds per
  side, depending on the thickness of the meat and intensity of the
  heat.

  7.  Serve the 'bul-gogi' immediately.

  From:  GREAT PEASANT DISHES OF THE WORLD by Howard Hillman
  :      ISBN 0-395-32210-3.  Houghton Mifflin, Boston.  1983 Posted by:
  Karin Brewer, Cooking Echo, 7/92

  From : Barry Weinstein

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

      Title: Bulgogi #2
Categories: Korean, Beef
      Yield: 6 servings

      1 lb Sirloin Steak (cut into thin
           -strips)
      2 tb Sesame Oil
      2 tb Sugar
      2 tb Cooking Sherry
    1/3 c  Soy Sauce
      1 ts Pepper
      1 lg Onion
      2    Cloves Garlic
           Rice for 4

  Cut steak into thin strips no longer than 2 inches. Mix all
  ingredients (except rice) with the meat. Let marinate 1 hour room
  temp. or 2 hours in the refrigerator. Broil until cooked to your
  liking. Serve over rice.

  From : Barry Weinstein

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Bulgogi (Korean Barbecued Beef)
Categories: Barbeque, Beef, Harned 1994, Korean, Main dish
      Yield: 4 servings

      2 lg Garlic cloves; peeled
    1/2 c  Soy sauce
    3/4    To 1 tb. sugar
      1 ts White sesame seeds
           -- toasted and ground
      1 ts Minced garlic chives
      1 ts French thyme (opt'l.)
    1/4 c  Dark sesame oil
      1 lb Lean beef loin
           -- sliced against grain
           -- 1/8" thick x 2" wide

  Crush garlic with the back of a chef's knife and place it in a large
  mixing bowl.

  Combine the soy sauce, sugar, sesame seeds, garlic chives, thyme and
  sesame oil.  Gently rub marinade into the meat with your hands, then
  place the meat in layers.  Marinate the meat for 10 minutes or
  longer. Heat a large cast-iron skillet until very hot.  Stir-fry the
  beef to your preference: rare, medium or well done.

  Transfer meat to a heated platter, pour the pan juices over it and
  serve immediately.

  Saville writes: "Traditionally, this Korean barbecued beef would be
  cooked over a cast-iron tabletop appliance known as a Mongolian fire
  or Genghis Khan grill, but it can also be cooked in a cast-iron
  skillet on top of the stove.  Chicken or pork can be marinated and
  cooked in the same manner. Stir-fried beans and rice would be a
  delicious accompaniment. Serve Bulgogi with kim chee..."

  Recipe from third-generation Korean-American Paula Batson of Los
  Angeles in Carole Seville's "An Oriental Flavor" article in "The Herb
  Companion." June/July 1994, Vol. 6, No. 5.  Pg. 32. Loveland, CO:
  Interweave Press, Inc. ISSN 1040-581X.  Posted by Cathy Harned.

  From : Barry Weinstein

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`

Title: Khal Bi (Korean Barbecue Meat)
 Categories: Korean, Meats, Asian, Beef, Hawaiian
  
      4 lb Short Ribs
      1/2 c  Shoyu
      1 tb Sugar
      1 ds Black pepper
      2    Cloves Garlic;finely chopped
      1 tb Honey
      1    1" cube ginger;finely sliced
      2    Stalks green onion;fine chop
      1 ts Sesame oil
 
     Slice mean 1/8 inch away from bone, leaving bone
  attached. Crisscross meat to break fivers and allow
  marinade to penetrate. Combine sauce ingredients and
  marinate meat for a minimum of 1 hour. Broil or
  barbecue to desired doneness.
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Khal Bi (Korean Barbecue Meat)

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Short Ribs
     1/2  cup           Shoyu
   1      tablespoon    Sugar
   1      dash          Black pepper
   2                    Cloves Garlic -- finely chopped
   1      tablespoon    Honey
   1                    1" cube ginger -- finely sliced
   2                    Stalks green onion -- fine chop
   1      teaspoon      Sesame oil

Slice mean 1/8 inch away from bone, leaving bone attached. Crisscross meat
to break fivers and allow marinade to penetrate. Combine sauce ingredients
and marinate meat for a minimum of 1 hour. Broil or barbecue to desired
doneness.

                   - - - - - - - - - - - - - - - - - - 

KHAL BI (KOREAN BARBECUE MEAT)

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       lb           Short Ribs
     1/2   c            Shoyu
   1       tb           Sugar
   1       d            Black pepper
   2       ea           Cloves Garlic -- finely chopped
   1       tb           Honey
   1       ea           1" cube ginger -- finely sliced
   2       ea           Stalks green onion -- fine chop
   1       t            Sesame oil

     Slice mean 1/8 inch away from bone, leaving bone attached.
  Crisscross meat to break fibers and allow marinade to penetrate.
  Combine sauce ingredients and marinate meat for a minimum of 1 hour.
  Broil or barbecue to desired doneness.
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Title: Bul Kogi (Korean barbecue)
Categories: Meats Main dish L.a. times   
  Servings:  4

      5 lb Beef short ribs                     2 ea Cloves garlic, crushed 
    1/4 c  Sesame seed, toastd/crushd          1 c  Grn onions, finely chopped 
      1 t  Pepper                              1 t  Sesame oil 
      2 c  Soy sauce                           1 c  Sugar 
    1/4 c  Oil                           
 
       Place short ribs in bowl. Add garlic, sesame seeds, green onions,
  pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat well.
  Cover and let stand at room temperature 2 hours. Barbecue over coals or
  run under broiler, turning and basting often with marinade until meat is
  tender.
       Los Angeles Times - Created by: Wailea Steak House, Hawaii
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~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.
  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Title: Bulgogi (korean Barbecue)
 
      5 lb thinly sliced sirloin
           -(4 to 5 lbs)
      2    Cloves garlic; crushed
    1/4 c  sesame seeds; toasted and
           -crushed
      1 c  finely chopped green onion
    1/2 ts pepper
    1/4 c  sesame oil
      2 c  soy sauce
      1 c  sugar

  Mix all marinade. Marinate meat at least 4 hours. Grill.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Korean-Style Grilled Beef Short Ribs and Scallions

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Ribs
                Barbecue                         Grill

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      2" thick      beef short ribs
   5      cloves        garlic -- minced
     1/2  cup           soy sauce
   3      tablespoons   oriental sesame oil
   2      teaspoons     fresh ginger root -- minced
   3      tablespoons   sugar
   2      teaspoons     white vinegar
   2      teaspoons     sesame seed
   1      teaspoon      pepper
  18                    scallion -- trimmed

Cut through the meaty side of each short rib to the bone at 1/2 inch
intervals, leaving the meat attached to the bone. In a bowl whisk together
well the garlic, soy sauce, oil, ginger root, sugar, vinegar,sesame seeds,
pepper and coat each thoroughly with the marinade. Transfer the ribs as they
are coated to a large resealable plastic bag. Add the scallon and any
remaining marinadeto the bag, seal the bag and let the mixture marinate,
chilled, turning the bag occasionally overnight.
Grill the ribs, and the marinade discard, meaty side down on a oiled rack
set 4-5 inches over glowing coals for 8 min., turn them and grill them for 6
min. more for medium-rare. Grill the scallions for 4 min. or until they are
just brown.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`

KOREAN SKEWERED BEEF

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Korean                           Beef
                Ceideburg 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Sirloin steak
   1                    Clove garlic, crushed
     1/2   c            Soy sauce
     1/4   c            Sesame or other oil
     1/4   c            Minced green onions
                        Toasted sesame seeds

  Thinly slice steak into 1-inch wide strips.  Dip strips into a
  marinade made by combining garlic with rest of ingredients.  Now dip
  in crushed toasted sesame seeds to cover the meat completely, and
  return to the marinade for an hour.  Weave on bamboo sticks and broil
  quickly, or, if you prefer, fry quickly in a little oil.  (The sesame
  seeds are toasted by cooking slowly in a heavy skillet, until brown.
  They are then crushed in a mortar or heavy bowl, with salt.  The
  mixture should not be smooth.)
  
  From "The Complete Book of Outdoor Cookery" by James A.  Beard and
  Helen Evans Brown.
  
============================

Kurt Lucas 
BBQ List                 
                      
* Exported from MasterCook *

                       Bul Kogi ( Korean Barbecue )

Recipe By     :Edited by: Kurt Lucas
Serving Size  : 60    Preparation Time :0:00
Categories    : Asian                           BBQ
                Beef                            Main Entree


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  40            pounds  Beef short ribs
  16            cloves  Garlic Crushed
  2               cups  Sesame seed toastd/crushd
  8               cups  Green Onions Finely Chopped
  8          teaspoons  Pepper
  8          teaspoons  Sesame oil
  16              cups  Soy sauce
  8               cups  Sugar
  2               cups  Oil
                        

Place short ribs in bowl. Add garlic, sesame seeds, green onions, pepper,
sesame oil, soy sauce, sugar and oil and toss to coat meat well.
Cover and let stand in walk-in overnite or at room temperature for 2 hours.
Grill over coals or run
under broiler, turning and basting often with marinade until meat is Just
cooked through. Do not over cook.



S(Created For):
  "Boardwalk Cafe, McNary Dining, Oregon State University"
Yield:
  "4 2" Hotel Pan"

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 1388 Calories; 118g Fat (76.6%
calories from fat); 48g Protein; 33g Carbohydrate; 1g Dietary Fiber; 230mg
Cholesterol; 4538mg Sodium.  Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1
1/2 Vegetable; 16 1/2 Fat; 2 Other Carbohydrates.

NOTES : SERVER NOTES: Traditional Style Korean BBQ. 
SERVING SIZE: 3 Pieces
SERVING UTENSIL: Tongs
============================

Lurt Lucas
BBQ List

Chaeyuk Kui  ( Korean Pork Roast )

Recipe By     :Edited by: Kurt Lucas
Serving Size  : 10    Preparation Time :0:00
Categories    : Asian                           BBQ
                Main Entree                     Pork


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2         pounds  Pork cushion meat
  6                     Scallions
  5             cloves  garlic
  3        Tablespoons  Sesame oil
  5        tablespoons  Sesame seeds
  4        Tablespoons  Sugar
  1 1/4      teaspoons  black pepper
     1/2           Cup  Red Bean Paste
                        


This dish is fairly spicy: it gets its highly seasoned flavor from kochee
chang 
(Red Bean Paste, found in many Oriental food stores. 
If it is not available, Japanese miso sauce amy be substituted). 
Although the amount indicated is recommended, it is possible to use a little
less. 

Cut the pork into 4 or 5 slices about 1/4 inch thick. 

Mince the scallions. 
Mince or crush the garlic. 
Combine both ingredients with the remaining seasonings in a bowl. 
Add the pork slices and mix well until all sides of the pork are coated. 

Grill immediately or marinate until ready to serve. 
It is important that the pork be well done; the outside should be dark,
almost charred. 

Source: The Korean Cookbook, by Judy Hyun. 


Description:
  "SERVER INFORMATION: Authentic Korean BBQ pork. Sweet in taste, a
  little spicy. Grilled over mesquite charcoal."
S(Created For):
  "Boardwalk Cafe, McNary Dining, Oregon State University"

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 87 Calories; 6g Fat (62.8% calories
from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
2mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat;
1/2 Other Carbohydrates.

NOTES : SERVING SIZE: 4 OZ.
SERVING UTENSIL: TONGS
===============

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Korean Barbecue - Bulgogi
 Categories: Beef, Barbecue, Korean
      Yield: 6 servings
 
   2.00 lb Lean Beef Tenderloin
   0.50 c  Light Soy Sauce
   0.25 c  Dark Soy Sauce
   0.50 c  Water
   3.00 tb Finely Chopped Green Onion
   3.00 ts Crushed Garlic
   2.00 ts Finely Minced Fresh Ginger
   0.50 ts Black Pepper
   1.00 tb Sugar
   2.00 tb White Sesame Seeds, Toasted
           - And Ground
   1.00 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).
  
  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 (Hibachi or Ghengis Kahn Cooker), 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.
 
-----
 
You can use the same recipe for another Korean dish called Kaygogi, but I
really don't think you'd like the ingredients.

Norm

Norm Corley
Athens, Greece
http://www.geocities.com/NapaValley/7003 - Personal Page
http://radivision.hypermart.net - Business Page

"I didn't fight my way to the top of the food chain to be a vegetarian!"

=================

 *  Exported from  MasterCook  *

                             Korean Bbq Beef

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Barbecue                         Beef
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Lbs           Beef Sirloin Tips -- cut into pieces
     1/2  Cup           Soy Sauce
   6      Tbs           Sugar
   6                    Green Onions
   2      Cloves        Garlic -- minced
   4      Tbs           Sesame Oil
   1      Tbs           Sesame Seeds

Mix it all together and marinate at least 2 hours.   Can either cook it
on the grill as kebabs or stir-fry by itself. Enjoy.

When I don't have sirloin tips, I use flank steak and it tastes just as
good.  Also, I substitute hot pepper sesame oil and also add cayenne pepper
for more kick.  The sugar allows the beef to caramelize a little (I tried
using cane sugar once but it didn't caramelize).

NOTES: Just tried this recipe recently (4 or 5 times) and it is absolutely
wonderful
--------------------------------------------------------------------

---------- Recipe via Meal-Master (tm) v8.02

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

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

  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 (Hibachi or Ghengis Kahn Cooker), 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.

-------------------------------------------------------------------------*
Exported from  MasterCook  *

                             Korean Bul Kogi

 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : beef short ribs

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  2 - 3                  Garlic cloves -- crushed
      1/4  cup           Sesame seeds
                         - toasted and crushed
    1      teaspoon      Pepper (any kind - depending on how
                                 hot you like it)
    1      teaspoon      Sesame oil
    1      cup           Brown sugar
      1/4  cup           Peanut or corn oil
    1      cup           Finely chopped green onions
    2      cup           Soy sauce

 Place meat in bowl. Add garlic, sesame seeds, green onions, pepper,
 sesame oil, soy sauce, sugar and oil and toss to coat meat well. Cover
and
 let marinate at room temperature 4 hrs. BBQ over hot coals, turning
once until
 the meat is done to your liking.

 You can also buy this marinade ready to use in most oriental markets.
It's
 realy good when you take a large leaf of lettuce, put some white rice
on it,
 add a bit of green onion and the meat (without the bones) - then wrap
it up.

------------------------------------------------------------------------

BULGOGI(BARBECUED BEEF)
Recipe Courtesy Hyungshin Song
2 pounds sirloin, sliced across the grain on the diagonal bias
3 cloves garlic, minced
3 scallions, chopped
1 onion, chopped
1/3 cup soy sauce
2 tablespoons sesame oil
2 teaspoons honey
Freshly ground black pepper
1/2 teaspoon sugar
1 tablespoon kochujang (Korean red pepper paste)
1/2 teaspoon sesame oil
1 head green leaf lettuce

With the back of a knife, pound each slice of beef lightly to tenderize it.
In a bowl combine the remaining ingredients. The mixture should have thick
consistency. Add the marinade to the meat and mix well with your hands,
making sure each piece is coated. Cover with plastic and let sit for at
least 1 hour.

Cook the beef in one layer on a tabletop hibachi. The meat should be well
done, and the outside caramelized. In a bowl, combine sugar and kochujang.
Pour sesame oil over the mixture. Serve the beef with green leaf lettuce and
the kochujang mixture.

Yield: 4 servings
------------------------------------------------------------------------

  



