Bugogi Korean Beef Dish Recipe

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   In a glass or possibly plastic bowl, mix everything together.

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   Cover and chill for 1-2 days.

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   (You can cook immediately, but of course, it will not taste as good.

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   In a skillet, heat a Tbsp.

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   of vegetable oil over medium-high to high heat.

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   Cook the beef slices, turning till meat reaches desired degree of doneness (about 1-2 min).

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   Serve with rice and green vegetables.

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   NOTES: The recipe says 'serves four,' but then again, I ate a batch of this myself without complaining too much.

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   I guess it depends on how hungry you are and what else you're serving.

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    ;-)

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    I also usually omit the sesame seeds, since neither my SO nor I like them.

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    Hasn't killed me yet.

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    I got this recipe from the Atlanta Journal/Constitution, near Christmas (it was part of a list of dishes which the paper's contributors served at their own Christmas dinners; they had a Cuban writer, someone Russian, etc.

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    I don't recall the name of the South Korean woman whose recipe this is, alas).

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    Lance

* Per serving · 4 servings · Values may vary.