BEEF BULGOGI

                Serves 3-4 as part of a Korean meal

The love that the Korean has for beef surely rivals the affection that we
in America share for that meat. However, when the Korean cook pre-
pares beef, the dish is so rich that you eat much less than the normal
American serving. This is wonderful eating, I promise.

Jeff Smith forgot to mention the beef ingredient. 
Use about a pound of beef.
Slice the meat, not too thin. You want it to be seared and crispy on the
outside when cooked, but still rare inside.  Do not make the slices bite
size.  You have to turn each over individually while cooking it.

      THE MARINADE
    2 tablespoons Kikkoman            4 scallions, chopped in 1-
      soy sauce                         inch pieces
    1 tablespoon sugar                3 cloves garlic, peeled and
    1 tablespoon sesame oil             crushed
    1 tablespoon Sesame Salt          1 teaspoon grated fresh
      (page 268)                        ginger
    1/8 teaspoon freshly grated       1 tablespoons sake (page
      black pepper                      45) or dry sherry
                  -                   1 tablespoon Korean red
                                        pepper flakes (page 52)


      FOR FRYING                        GARNISH

    1 tablespoon peanut oil             Toasted sesame seeds
                                        (page 46)

Prepare the beef. Mix the marinade in a medium-size bowl. Add the
meat and toss. Allow to marinate for 30 minutes.
  The meat can be cooked over medium-high heat in a frying pan or
stove-top griddle. Heat the pan or griddle first; make it very hot. Add
the oil. Cook the meat for 1 or 2 minutes on each side, browning it
nicely. Garnish with sesame seeds.


                  PORK BULGOGI
I really prefer Pork Bulgogi to the beef version. 1 will remain a pig fan
to the end, I'm sure.
The recipe is the same as that above, but thinly sliced pork butt is
used in place of the beef.


	Sesame Salt is 1 cup white sesame seeds, lightly toasted in a
frying pan, stirring constantly, then ground in a mixer with 1 teaspoon salt.