In 1986 Paul and Karen adopted Steve in Seoul. Karen provided me a recipe for Bolgogy, which is a popular Korean barbecue dish. Steve also likes Kimchee, but Paul and Karen not so much.
- 1-1/2 lbs. lean beef (sirloin, porterhouse, tenderloin or flank steaks are good)
- 2 tbsp. toasted sesame seeds
- salt to taste
- 4 cloves garlic, chopped
- 4 scallions, chopped
- 2 tbsp. sugar
- 2 tbsp. sesame oil
- 1/4 cup soy sauce
- 1/2 cup water
- 3 tbsp. beef broth
- 2-3 tsp. finely minced fresh ginger
- 1/2 tsp. black pepper
Trim fat off of beef. Cut it diagonally across the grain into very thin slices. In a glass or stainless steel dish mix all other listed ingredients together. Add the beef and stir thoroughly. Cover and let marinate for at least 2 hours.
Preheat a hibachi. (Koreans use a conical grill specially designed for bolgogy; it sits on an asbestos mat at the table.) Each diner, or the host or hostess, places a portion of meat on the broiler and cooks it quickly on each side. The meat is dipped into the sauce before eating. Use chopsticks or fondue forks. Serves six.
Yangnyum Kanjang, Sauce for bolgogy, above
- 1/4 cup "light" soy sauce
- 2 tbsp. water
- 1 tbsp. rice wine or Chinese brown vinegar
- 1 tbsp. finely chopped green onions
- 1/2 tsp. crushed garlic
- 1/2 tsp. chili sauce
- 1-1/2 tsp. white sesame seeds, toasted and ground
Mix all ingredients and divide the sauce among several small dishes. It can be prepared up to a day in advance and stored in a covered container in the refrigerator.
– Karen Bergman