Bulkoki (Traditional Korean Roast Beef)

500g (about 1½ lbs.) Ribeye Beef, Thinly Sliced
1 Tbs. Garlic, crushed
2 Tbs. Sesame Oil
1/2 cup Soy Sauce
3 Tbs. Granulated Sugar
2 medium Onions, sliced
3 medium Carrots, sliced
5 large fresh Mushrooms, sliced
1 medium Green Pepper, sliced
3 Kiwi Fruit, crushed
1 Tbs. Sesame Seeds

In a large deep skillet over medium heat, sauté garlic in sesame oil for a few minutes and add the thin slices of beef, browning briefly. Combine Soy Sauce and sugar in a mixing bowl, stirring to slightly dissolve the sugar. Add to the skillet and continue to cook. Reduce heat slightly and add sliced onions, carrots, mushrooms, green pepper, and kiwi fruit; continue to cook, stirring occasionally. Cover and continue to cook to desired degree of doneness. Just prior to serving, add the sesame seeds and serve. Best served with plain rice. Serves 5

Chop Chae

2 oz Clear noodles
1 tb Oil
1 ts Salt
2 Celery stalks - sliced diagonally
2 md Onions; sliced vertically
1/2 lb Mushrooms, fresh or canned
1 md Carrot; shredded
1/4 lb Fresh snow peas; julienned
1/2 lb Beef or chicken
2 Eggs
1Soy sauce
Fresh ground black pepper

Soak noodles in hot water; drain and chop coarsely. Beat eggs, fry and cut into thin strips. Cut meat into thin pieces and marinate as in Bulgogi. Heat wok; add oil; when hot, add salt and stir-fry vegetables one at a time. As vegetables are cooked, remove and keep warm in a large metal bowl or pot on low heat. Fry meat last; add to
vegetables; add noodles; mix well and season to taste with soy sauce and pepper; garnish with egg strips.

Bulgogi

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
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

Bulgogi Sauce
Courtesy of Cou5674@aol.com

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 and serve immediately with white rice.