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BUL GOGI

1 lb beef sliced very thin

1/2 c soy sauce
1-2 T sugar
3 cloves garlic, crushed or sliced thinly
2 scallions, chopped thinly
1 t grated fresh ginger
1 T sesame oil
2t toasted sesame seeds
red pepper

Marinate the beef in the sauce for about an hour (some people do
it overnight, but this seems to be overkill to me!)

To cook, the ideal things is to use a korean bul-gogi grill. That
failing, a hibachi is okay but you lose the juice. You can also
do it under the broiler in the oven, which is a solution a lot of
my korean friends used at home.

Serve with short grain rice, bean sprouts, and kim chee.

For the meat: The best thing to do is go to a Korean market for
this, they have it pre-sliced and it is *really* hard to do well
by hand.

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