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.

Mmmmm this is good.  Make sure you make enough, because this stuff is good
for
breakfast right out of the fridge too.

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.

===========

Kurt Lucas                  
                      
* 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

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

Kurt 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