Korean Bulgoughi


1 lb. flank steak sliced paper-thin

4 tablespoons soy sauce

2 1/2 tablespoons sugar

2 tablespoons sesame oil (House of Tsang)

2 tablespoons toasted sesame seeds

1/2 teaspoon black pepper

2 tablespoons green onion minced

1 clove garlic minced

peanut oil for frying

Basmati rice cooked

butter lettuce leaves

Miso paste


Mix soy sauce, sugar, sesame oil, sesame seeds, pepper, green onion & garlic in a ziplock bag and mix til combined. Add the sliced beef and marinate in the refrigerator overnight or all day.
Heat oil in large pan or wok, and cook & stir beef until done, about 1/3 at a time.
To serve, place a bit of Miso paste on a lettuce leaf, top with Batsami rice and a few beef strips.


Notes: From the KC Culinary Center Tasting Class "Let's Go Global" April 2006