Bulgogi
This popular dish can be found on the menu at virtually
every Korean restaurant in Manhattan. The beef is topped
with various accompaniments such as a few raw garlic slices,
kimchi (assorted spicy pickles), and steamed white rice,
then wrapped in lettuce and eaten with your hands.
Active time: 20 min Start to finish: 40 min
1/4 cup soy sauce 1 tablespoon sugar 2 teaspoons Asian
sesame oil 1 bunch scallions (white and pale green parts
separated from greens), minced (1/2 cup) 1 tablespoon
minced garlic 1 tablespoon minced peeled fresh ginger 3
tablespoons sesame seeds, toasted 1 lb flank steak, cut
across the grain into very thin slices (no more than 1/8
inch thick) 1 tablespoon vegetable oil
Accompaniments: butter lettuce or other soft-leaf lettuce;
thinly sliced garlic; packaged kimchi*; steamed white rice
Stir together soy sauce, sugar, sesame oil, white and pale
green scallions, garlic, ginger, and 2 tablespoons sesame
seeds in a bowl until sugar is dissolved. Add steak and toss
to coat, then marinate 15 minutes.
Heat vegetable oil in a 12-inch heavy skillet over high heat
until just smoking, then add steak in 1 layer and sauté,
turning over occasionally, until browned and just cooked
through, about 5 minutes total. Transfer to a platter and
sprinkle with scallion greens and remaining 1 tablespoon
sesame seeds, then serve with accompaniments.
*Available at Asian markets and many supermarkets.
Makes 4 main-course servings.
Gourmet
NOTE: I always marinate the beef overnight, or at least a
few hours. I find it's a lot tastier.
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