MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Korean Barbecue - Bulgogi
  Categories: Beef
       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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