Grandma's Kitchen: The Fine Art of Korean Cooking
by Connie Hom
Korean Barbecue Beef (Bulgogi)
Slice 1 1/2 lbs. flank steak across the grain in thin strips or purchase 1 1/2 lbs. of teriyaki or sukiyaki meat (pre-cut rib eye sliced in thin sheets).
Season meat with:
Mix together, then add 1 T. sesame oil.
Heat the wok. Add 2 T. peanut oil. Stir-fry the meat mixture on high. Add 2 T. of freshly roasted sesame seeds. Garnish with additional green onions.
This is an original recipe by Constance Hom. Connie & Associates, copyright © 1999 by Constance J. Hom
The following Pon Kim Chee is from my good friend and cooking instruction extraordinaire - Joo Soon Jones. Joo Soon teaches with the San Diego Community College District.
Pom Kim Chee
Kim Chee Seasoning Ingredients:
Copyright © 1999 by Constance J. Hom
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Other recipes from Grandma's Kitchen:Soybean Magic
Fiesta – Filipino Style
Chinese Kitchen Medicine
Filipino Party Foods
Healthy Summer Eating
Vietnam’s Chicken in Lemon Grass
Korean Homestyle Cooking
Prosperity for the New Year
The Ever Pan-Tropic Bamboo and Indonesian Soup
Tofu Bubble and Chinese Cabbage
Shrimp Hui Tofu
Fighting the "Baby Fat" Blues with Asian Food
Eat Drink Man Woman - Starring .... Food
Asian New Year's Recipes
More Asian New Year's Recipes
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