쇠고기소금구이

Grilled Korean steak:
You can make soegogi-sogeumgui on a gas or charcoal grill, or on a tabletop grill plate for "at the table" cooking. Korean grill does not always require a lengthy ingredient list or long marinade times.

Ingredients
1 1/4 pound high quality beef sirloin, flank steak, or your favorite cut
1 teaspoon toasted sesame oil
6 cloves garlic
1/2 teaspoon salt
1/2 teaspoon pepper

Suggested Accompaniments:
6 cloves raw garlic
5 to 8 hot green peppers
2 each medium heads red or green top loose leaf lettuce

More Options:
Seasoned Sesame Oil (per person):
1/2 tablespoon sesame oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Ssamjang (Red Pepper Paste)
1 tablespoon soybean paste (Korean-doenjang/Japanese-Miso)
3 tablespoons gochujang (Korean chili paste)
1 each fresh red chili pepper
1 each fresh green chili pepper
4 cloves garlic
1 each green or spring onion
1 teaspoon sesame seeds
1 teaspoon sesame oil
1 tablespoon soy sauce
3 tablespoons water
1 teaspoon sugar
1 teaspoon rice wine

Substitutes/Additions for Ssamjang
Asian chives for green onions
Shallots for green onions
Green or young garlic (similar in appearance to green onions)
coarse ground black pepper

Mustard Sauce:
2 teaspoons prepared mustard*
1 tablespoon brown sugar
1 teaspoon vinegar
4 teaspoons water
2 1/2 tablespoon lemon juice, lime juice, white grape juice, or grapefruit juice

*Mustard
1 teaspoon Asian or Chinese style mustard powder
1 teaspoon water

Directions
Seasoned sesame oil:
Mix all ingredients and set aside.

Ssamjang:
Fine chop (mince) the pepper, garlic, and onions.
Place all ingredients in a mixing bowl and mix well.
Add more water if needed to reach desired constancy.
Let stand fifteen minutes to half an hour to let flavors develop.

Mustard Sauce:
Mix mustard powder and water, then let stand ten to fifteen minutes to develop.
Place all ingredients in a mixing bowl and mix well.
Let stand fifteen to twenty minutes for flavors to develop.

Accompaniments:
Cut garlic cloves into thirds from top to bottom.
Slice the peppers on a diagonal.
Separate the lettuce leaves and rinse well in cold water, then drain.

Beef:
Wrap the beef in plastic or freezer wrap and place in freezer for about 30 minutes or until firm.
Slice the beef cross grain in thin slices, about 1/8 inch thick.
Very lightly salt and pepper the meat, then let stand fifteen minutes.
Just prior to cooking place meat in a mixing bowl, add sesame oil, and mix well.
Peel and thin slice the garlic from top to bottom.

Cooking
Very lightly oil a frying pan, heat over high heat, and quickly saute (about thirty seconds) the sliced garlic.
Remove from pan and set aside.
Grill (tabletop, stove top, or outdoor):
Place beef on hot grill and cook for about fifteen to twenty seconds per side.

Stir Fry:
Place beef in the same pan used for the garlic and stir fry over high heat for thirty to forty seconds.

Serve
Serve the cooked beef with sauces, toasted garlic, accompaniments, steamed white rice, and assorted ban chan.

Eat
Place a slice of meat dipped in any of the sauces with a slice each of pepper and raw garlic onto a lettuce leaf with a small amount of rice, wrap and eat.

This recipe was originally published to my first web site, hannaone.com. It may still appear there without permission after the domain was sold out from under me

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