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:

• 5 cloves garlic, minced
• 4 stalks green onions, chopped
• 1 T. ginger, minced
• 1/2 T. black pepper
• 1/2 c. Yamasa brand Soy Sauce
• 2 T. brown sugar
• 1/4 c. Hsiao Hsing Rice Wine
• 1 1/2 T. Ko Chee Chang (Korean bean paste with chili)

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
(Spring Kim Chee - Korean Style Pickle)
 
Ingredients:

• 2 lbs. Chinese Cabbage (napa)
• 1/4 c. Hawaiian Salt (rock salt)

• Wash the cabbage well and drain.
• Slice into one inch pieces.
• Place cabbage into large mixing bowl.
• Sprinkle in 1/4 cup of Hawaiian salt. Mix well and press. Set aside for 4 to 5 hours, turning cabbage over from time to time.

Kim Chee Seasoning Ingredients:

• 1 t. garlic, crushed
• 2 t. ginger, grated
• 2 T. green onions, minced
• 2 t. sugar
• 1/2 t. seasoning salt
• 1 T. dark soy sauce
• 1 T. ground red pepper
• 2 T. dried shrimp, minced

• Press out and pour off all the liquid from the cabbage.
• Add the Kim Chi seasoning. Mix well.
• Place the mixed cabbage into clean jars with tight fitting lid.
• May be served immediately or kept in the refrigerator for several weeks.

Copyright © 1999 by Constance J. Hom

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Other recipes from Grandma's Kitchen: