Food Network: Korean Bulgogi

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Korean Bulgogi
Recipe Courtesy of Emeril Lagasse 1999

Ingredients
1 pound beef flank steak, sliced into 1/2-inch slices
Salt
Freshly ground black pepper
1 cup sesame oil
2 cups soy sauce
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
Crushed red pepper, to taste
2 cups cooked white long grain rice
1 tablespoon snipped chives

Directions
Season the beef with salt and pepper. In a mixing bowl, combine the
oil, soy sauce, garlic and ginger. Season with crushed red pepper to taste. Place the meat in a
shallow bowl. Pour the marinade over the meat. Cover and refrigerate for at least 1 hour or

overnight. Remove and bring to room temperature. Preheat the hibachi. Remove the meat from the
pan, reserving the marinade. Place the marinade in a saucepan, over medium heat. Bring to a boil
and cook for 6 to 8 minutes or until the mixture reduces by 3/4. Remove, set aside, and keep warm.
Grill the meat for a couple of minutes on each side, for medium rare. To serve, spoon the rice in
the center of each plate. Lay the strips of meat around the rice. Drizzle the sauce over the meat.
Garnish with chives.