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Merry Christmas, gang. We had Korean marinated beef last night. I normally do this on the grill, but I was out of charcoal and too lazy (and tipsy) to go to pick any up. I used my CS to fix it and it was wonderful as always. Here goes:

One pound rump roast or flank steak, sliced paper thin across the grain.
1/4 cup soy sauce
1 tablespoon sugar
2 teaspoons Asian sesame oil
1 bunch green onions, minced (1/2 cup)
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
3 tablespoons sesame seeds, toasted

Stir together the soy sauce, sugar, sesame oil, white and pale green onions, garlic, ginger, and 3tablespoons sesane seeds in a bowl until sugar is dissolved. Add the beef and toss to coat 15 minutes (I always marinate it for three hours.

When I use the grill I get it very hot and cook each piece for one minute per side. On the CS I set the temp at 250 degrees and let it heat up. I used no wood, because it is easy to overpower these flavors. Rather, the residual effect from previous smoking is sufficient in my opinion. I put the beef in for 30 minutes, although you can go more or less to suit your taste.

I always enjoy a little kimchi and white rice with my Bulgogi, however Mrs. Bodkin doesn't agree.

Credit for this recipe goes to I looked it up under "flank steak".
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When I was stationed in Korea, I would know exactly who ate Kimchee the night before about 20 minutes into our run in the morning.
I used to beg to be Guide-on (flag) bearer so I could be up front instead of behind someone sweating Kimchee out of their pores.......If you can eat that stuff, more power to ya.......or more power to the rest of us if you start to sweat.
Good morning SmokinOkie, Born Hungry and the rest. You are certainly correct about the smell of Kimchee. I have a very good friend who was in Korea during that war and married a Korean. He won't let her put kimchee in his refrigerator that he keeps for beer, because it permeates everything including the cans. He makes her eat it out in the garage. Now that is narrow minded.
stir fried beef with bean curd
(this was a recipe from a Chinese lady taught to me when I was a newly-wed.)
1/2 lb. beef tenderloin or sirloin
2 cakes fresh bean curd (use the firm tofu, 1 pkg.)
2 scallions, cut into 1 inch length
some oil for high heat, like pnut
1 1/2 tsp. cornstarch dissolved in 2 T water

Marinade for beef
1/2 T dark soysauce
2 tsp cornstarch
1 T sesame oil
1 T sugar

Seasoning sauce
1/2 T dark soysauce
2 T oyster flavor sauce
1 tsp sugar
1/2 tsp cornstarch

Slice beef across grain, very thin. Place in bowl with marinade for at least 1/2 hr.

Cut bean curd into lengthwise, then slice about 1/2 inch. Place on paper towels to dry slightly.

Heat some oil in a pan over medium. Brown bean curd (let it fry for awhile on one side before turning so it doesn't stick, don't try to turn before you see a little brown up the sides) Remove to a bowl.

Add oil if needed, raise heat and stir fry beef until no longer pink

Return bean curd and add seasoning sauce, simmer for about 5 min.

Add dissolved cornstarch and stir gently until thickened. Sprinkle with scallions.

Serve over rice.

Sounds like a lot of steps, but it is easy when you've got the prep done ahead.


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