Korean Barbeque

Bulgogi, also known as Korean Barbeque, is one of the most fun and delicious aspects of Korean cuisine. Very thin slices of beef are marinated in a mixture of soy sauce, sesame oil, garlic, rice wine, sugar, and scallions. Then each person cooks the meat on a grill that's often built into the table. It's served with white rice and lots of little side dishes of pickled vegetables such as cucumber and turnip, seaweed, fish and kimchee.
Kimchee is napa cabbage that has been pickled or fermented in a thin, hot, red pepper sauce. It's eaten with nearly every meal. In the fall in many parts of Korea, families buy the cabbage by the cartload, and for several days the women prepare the kimchi that will be used all winter. In the olden days, it was stored in giant pots that were buried in the earth.
The Bulgogii marinade is probably my very favorite meat marinade. You can use it on almost any cut of meat that's appropriate for grilling, and it's quick and easy to prepare, so it's ideal for the summer season. Simply marinate the meat, refrigerated for at least 1/2 hour, and grill or broil when you're ready.
1 pound rib eye steak, thinly sliced
2 tablespoons sesame oil
1 tablespoon minced garlic
2 tablespoons sugar
1 tablespoon rice wine
3 tablespoons soy sauce
1/2 bunch green onions, cut in 1 1/2-inch pieces
1/4 teaspoon salt
1. Combine all the marinade ingredients in a large bowl and mix well.
2. Add the sliced meat, toss to coat thoroughly, and let marinate 1/2 hour in the refrigerator.
3. Cook the beef over a small hibachi, or you can spread the ingredients over a large broiling pan. Broil until brown on one side. Turn with tongs to brown the other side.
4. Serve with rice

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