Bool Ko Kee Korean Barbecue Beef Recipe - chuck

Method

• Put the meat in the freezer for about 30 min before slicing.
• Place meat in a large bowl and sprinkle with sugar and press it with hand.
• Let it stand for 15 min.
• Cut meat across the grain in very thin slices.
• Add in sesame oil, sesame seed, green onion, garlic and pepper in the soy sauce.
• Carefully dip a slice of meat at a time into the soy sauce mix and drip the soy sauce, then put it into another bowl.
• After all the meat was dipped into the soy sauce mix, then pat them down, with your hand.
• Cover and refrigeratein the refrigerator for at least 4 hrs.
• To cook, place meat strips on a rack over charcoal and barbecue till brown on each side.
• Meat should be brown but not crusty.
• Or possibly if you wish, heat a large frying pan, toss in meat, and cook over high heat till brown, stirring occasionally.
• Serves 4 to 6.
• This dish can be used as appetizer with western foods or possibly as main dish with Korean foods.
• This hearty and richly seasoned dish is easy to prepare and loved by many people on both side of the globe.
• Sesame seed and sesame oil can be purchased at the local Korean grocers or possibly the Fiesta might have them.