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Bugogi Korean Beef Dish


1 lb beef tenderloin, sliced very thin
2 cloves fresh garlic, crushed
2 tbsp granulated sugar
1 tbsp sesame oil
1 black pepper good sprinkling
1 roasted sesame seeds (also a good s, prinkling)
1 green onion, finely chopped
2 tbsp soy sauce
3 tbsp water

In a glass or plastic bowl, mix everything together. Cover and
refrigerate for 1-2 days. (You can cook immediately, but of course,
it won t taste as good.
:-) )

In a skillet, heat a tablespoon of vegetable oil over medium-high to
high heat. Cook the beef slices, turning until meat reaches desired
degree of doneness (about 1-2 minutes).

Serve with rice and green vegetables.

NOTES: The recipe says serves four, but then again, I ate a batch
of this myself without complaining too much. I guess it depends on
how hungry you are and what else you re serving. ;-)

I also usually omit the sesame seeds, since neither my SO nor I like
them. Hasn t killed me yet.

I got this recipe from the Atlanta Journal/Constitution, near
Christmas (it was part of a list of dishes that the paper s
contributors served at their own Christmas dinners; they had a Cuban
writer, someone Russian, etc. I do not recall the name of the South
Korean woman whose recipe this is, alas).



Servings: 4



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