Bulgogi

This was a wonderfully delicious recipe for bulgogi, though most of us agreed that we might use a lighter touch with the sugar if we tried this again. Also, we eyeballed the marinade measurements: when we followed the recipe to the letter, Alice (our wonderful Head Chef for the evening) decided that it still looked too dry, so additional soy, sesame oil, and wine were used.

Ingredients:

2.5 lbs rib eye beef, thinly sliced (1/8-inch thick)

2 tbsps brown sugar

2 tbsps soy sauce

2 tsps Asian sesame oil

1/2 bunch scallions, chopped (1/2 cup)

2 tsps garlic, grated

2 tsps fresh ginger, peeled and grated

1 tbsp rice wine (sake)

1/2 piece of fresh kiwi, juiced in a blender

Pinch of black pepper

Hot pepper paste

Method:

1. Trim the fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.

2. In a separate bowl, mix together the soy sauce, sesame oil, scallions, garlic, ginger, sake, and black pepper. Put aside.

3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn't require a long marinating time.

4. Cook beef in a frying pan until browned, being careful not to overcook.

5. Eat with rice and pepper paste in a lettuce-leaf package.