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Korean Barbecue - Bulgogi

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      Title: KOREAN BARBECUE - BULGOGI
 Categories: Beef, Bar-b-q, Korean
      Yield: 6 Servings
 
      2 lb Lean Beef Tenderloin
    1/2 c  Light Soy Sauce
    1/4 c  Dark Soy Sauce
    1/2 c  Water
      3 tb Finely Chopped Green Onion
      3 ts Crushed Garlic
      2 ts Finely Minced Fresh Ginger
    1/2 ts Black Pepper
      1 tb Sugar
      2 tb White Sesame Seeds, Toasted
           - And Ground
      1 tb Sesame Oil
 
  Bulgogi or Bulgalbi, broiled (grilled) beef strips and
  beef ribs respectively, exemplify an age-old tradition
  of cooking on a curved iron hotplate - a tradition
  that is matched in northern China and neighboring
  Mongolia as introduced by the Manchurians.  Today this
  has been streamlined for table service, with specially
  built cone-shaped hotplates fitted over tabletop
  burners, to provide an enjoyable and intimate eating
  experience. Meats of all kinds, including mutton, pork
  and poultry, offal and seafood, are cooked in this
  way, being first marinated in a spicy mixture
  encompassing the characteristic seasonings: soy sauce,
  sesame oil, garlic, ginger, pepper or chili, toasted
  sesame seeds and green onions. The meat is marinated
  well in advance so that the flavor is intense. Cooking
  time is minimal - just enough to cook through and seal
  the surface. Serve Bulgogi with white rice and
  yangnyum kanjang sauce, together with a selection of
  accompaniments such as kim chee (chili pickled
  cabbage) and jeot khal (spiced whitefish).
  ~------------------------------------------------------
  ~----------------- Cut the beef across the grain into
  very thin slices, then cut into narrow strips.  In a
  glass or stainless steel dish mix all remaining
  ingredients together. Add the beef and stir
  thoroughly. Cover and let marinate for at least 3
  hours.
  
  Preheat a tabletop broiler (griller), protecting the
  tabletop with an asbestos mat or other suitable heat
  shield.
  
  Each diner, or the host/hostess, places a portion of
  meat on the broiler (griller) and cooks it quickly on
  both sides. The meat is dipped into the sauce before
  eating. Use wooden chopsticks or small forks/fondue
  forks.
 
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