Bulgogi

Ingredients:

2 lbs. beef sirloin, lean
4 tbsp. light soy sauce
2 tbsp. water
2 tbsp. scallion; minced
1 garlic clove; minced
3 tbsp. soy sauce, dark
1 tbsp. Sesame oil
1 tsp. black bean paste
1 tbsp. sugar
1/4 tsp. pepper
1/2 tsp. ginger; freshly grated
1 1/2 tsp. sugar
1 tbsp. sesame seed, toasted
1 tbsp. oil

Bulgogi sauce:

Tabasco; to taste

salt; to taste
1 garlic clove; crushed
1 tsp. sesame seed, toasted
1 tsp. scallion; minced
1 tbsp.Oil

Toasted Sesame Seeds:

Place 1 cup sesame seed and 1 teaspoon salt in a skillet, brown seeds slowly until they are toast-colored and puffed. Stir constantly while toasting. Remove from heat and allow to cool. Pulverize seeds in a mortar or a blender. Store in a tightly capped bottle.

Procedure:

Cut beef into very thin strips and pound to flatten; then cut into medium size squares. Combine all the other ingredients. The marinade, as the name of the dish implies, should be quite fiery. Mix meat and marinade and set aside for 4 to 5 hours, or longer if refrigerated. Broil very quickly over hot charcoal, dip in Bulgogi sauce and serve immediately with white rice.