Asian Bulgogi American-style
2 pounds Beef soy sirloin
4 tablespoons Light soy sauce
2 tablespoons water
2 tablespoons Scallion; minced
1 Garlic clove; minced
3 tablespoons Soy sauce, dark
1 tablespoon dark Sesame oil
1 teaspoon bean paste (Miso)Kosher w/o hechsher
http://www.kosherquest.org/index.asp?theaction=nocert (see)
1 tablespoon Sugar
1/4 teaspoon Cayenne pepper
1/2 teaspoon Ginger; freshly grated
1 1/2 teaspoon Brown Sugar
1 tablespoon Sesame seed, toasted*
1 tablespoon Oil
Bulgogi sauce:
Tabasco; to taste
Salt; to taste
1 Garlic clove; crushed
1 teaspoon Toasted sesame seed
1 teaspoon Scallion; minced
1 tablespoon Oil
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 soy 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 , dip in Bulgogi sauce (next recipe) and serve immediately with rice. NOTE: The marinated beef can also be fried in hot peanut oil for just a few minutes. Crush garlic with sugar and salt to make a smooth paste. Combine with remaining ingredients. Dip broiled or fried beef slices in the sauce