1 lb beef tenderloin, sliced very thin
2 cloves fresh garlic, crushed
2 tbsp granulated sugar
1 tbsp sesame oil
1 black pepper good sprinkling
1 roasted sesame seeds (also a good s, prinkling)
1 green onion, finely chopped
2 tbsp soy sauce
3 tbsp water
A Recipe for
Bugogi - Korean Beef Dish
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
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The rich would have to eat money if the poor did not provide food |
| Russian proverb |
This Recipe for Bugogi - Korean Beef Dish is one of thousands in the Recipes-to-go Ethnic Cookbook.
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Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
| Jay Leno |
This is a recipe for Bugogi - Korean Beef Dish from the recipe cookbook of Recipes-to-go (Ethnic)
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
Food Tip |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
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In a glass or plastic bowl, mix everything together. Cover and
refrigerate for 1-2 days. (You can cook immediately, but of course,
it won't taste as good.
:-) )
In a skillet, heat a tablespoon of vegetable oil over medium-high to
high heat. Cook the beef slices, turning until meat reaches desired
degree of doneness (about 1-2 minutes).
Serve with rice and green vegetables.
NOTES: The recipe says 'serves four,' but then again, I ate a batch
of this myself without complaining too much. I guess it depends on
how hungry you are and what else you're serving. ;-)
I also usually omit the sesame seeds, since neither my SO nor I like
them. Hasn't killed me yet.
I got this recipe from the Atlanta Journal/Constitution, near
Christmas (it was part of a list of dishes that the paper's
contributors served at their own Christmas dinners; they had a Cuban
writer, someone Russian, etc. I do not recall the name of the South
Korean woman whose recipe this is, alas).
~-Lance
Serves: 4
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