MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bulgogi (Korean Grilled Beef)
 Categories: Beef, Korean
      Yield: 4 Servings
 
      4 cl Garlic
      1 c  Asian or Bosc pear; peeled,
           -cored, and coarsely chopped
    3/4 c  Onion; chopped
      1 ts Ginger; peeled, finely
           -chopped
      1 lb Boneless sirloin,
           -tenderloin, or skirt steak;
           -partially frozen and cut
           -across the grain into 1/8"
           -thick slices
      1    Scallion; chopped
      2 tb Soy sauce
      1 tb Toasted sesame oil
      1 tb Light brown sugar or honey
    1/2 ts Freshly ground black pepper
    1/2 ts Toasted sesame seeds
           Lettuce leaves; for serving
           Soybean Paste Dipping Sauce
 
  To make bulgogi--classic Korean grilled beef--you marinate sliced
  steak, then grill it on top of the stove or a tabletop burner, or on
  an outdoor grill. The marinade has a secret ingredient: Asian pear,
  which tenderizes the meat. Asian pears are round like apples, with
  yellow-brown skin. Ripe ones have a sweet aroma.
  
  It's important to slice the steak thin across the grain, so it won't
  be tough. You can buy presliced bulgogi meat at a Korean market, but
  I prefer to choose my own meat and slice it myself. Put the beef in
  the freezer for 30 minutes to 1 hour before slicing--partially frozen
  meat is easier to slice thin.
  
  You eat this dish in the traditional ssam style, placing a piece of
  cooked meat on a lettuce leaf, adding a dollop of Soybean Paste
  Dipping Sauce, then wrapping the leaf around the meat to create a
  package that you can pop into your mouth in one shot. Serve with rice
  and side dishes of your choice.
  
  Combine the garlic, pwar, onion, and ginger in a food processor or
  blender and process until pale and creamy.
  
  Put the steak in a large bowl and pour the pear mixture over it. Add
  the scallion, soy sauce, sesame oil, brown sugar, and pepper and mix
  it well. Cover with plastic wrap and refrigerate for at least 30
  minutes, and up to several hours.
  
  Heat a cast-iron grill pan or large skillet over high heat.
  Alternatively, build a charcoal fire or preheat a gas grill to high.
  
  Cook the meat, turning or stirring occasionally, 2 minutes for medium
  or 3 minutes for well done. Sprinkle with sesame seeds. Serve with
  lettuce leaves and the dipping sauce.
 
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