Chef in the House

Traditional Korean Bar-B-Que
Bul Go Ki (Barbeque Beef)

1lb lean beef- tenderloin or flank steak
1 T sugar
1 T rice wine

Seasoning Sauce:
2 1/2 T soy sauce
1 T sugar
1 T rice wine
1 T sesame oil
1 clove garlic, finely crushed
1/2 t ginger root, finely crushed
Med green onions, chopped or sliced
1 t sesame seed, toasted/lightly pounded
1/8 t pepper
1 T water

6 Servings:

  1. Cut the beef against grain into thin slices; place in a bowl,
    Add sugar and wine; mix well. Let it stand for 10-15 minutes.

  2. Combine the seasoning sauce ingredients and mix well.

  3. Marinate meat in seasoning sauce at least 15 minutes (longer is better) before cooking.

  4. Grill on a charcoal fire or oven-broil at 450F about one minute on each side or until brown.

You may serve Bul-Go-Ki with leaf lettuce, rice and seasoned bean paste as a “sandwich”.

  1. Wash and dry lettuce well. (Pat dry gently with paper towel.)

  2. Place one or two pieces of lettuce on the plate, add a little bit of bean paste or chili garlic sauce and Bul-Go-Ki; then roll it into a bundle and eat it.

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Man Doo (Mixed Meat and Vegetables Wrapped in Thin Man Doo Skin)

2 packages (2 lb.) man doo skin, 3  inch circle or 4 inch square
1/2 lb lean ground beef
1/2 lb lean ground pork
1/2 lb shrimp, chopped
2 medium onions, chopped
1 medium cabbage, chopped
1/4 t salt

Seasoning Ingredients:
2 T sesame oil
1 T soy sauce
2 T rice wine
3 T corn starch
2 green onions, chopped
1/4 t pepper
1 t salt

Dipping Sauce (soy sauce)
1 T soy sauce
1 T rice wine
1/2 t vinegar

Dipping Sauce (sweet & sour)
2 T apricot preserves
1 t vinegar
1 T rice wine

Makes 100

  1. Bring 2 quarts of water to a boil; add  t salt, onions and cabbage. Cook 3-4 minutes.

  2. Wrap the vegetables in a cheese cloth: twist and squeeze tightly so that the liquids are extracted.

  3. Place the meats, shrimp, and vegetables in a large bowl, add seasoning ingredients, mixing by hand until all the ingredients are blended into a smooth, homogeneous mixture.

  4. Moisten the edges of the Man Doo skin with egg whites or water. Place a teaspoonful of the filling slightly off the center and fold the skin in half so that one side is longer than the other. Pinch the ends together, make 2-3 pleats, and close the edges firmly together to seal them.

  5. To steam the Man Doo, spread a damp cloth over the bottom of a steamer; when the steamer’s full of steam, arrange the Man Doo neatly on the cloth and steam over a moderate heat until the Man Doo skin has become almost transparent. (Biscuit dough may be substituted for Man Doo skin.) Serve with dipping sauce.

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To-Fu Bok Eum (Stir Fry To-Fu with Hot Sauce)

1/4 lb beef or pork, shredded ( I use chicken cut up bite size)
1 t rice wine
1 t soy sauce
1 t corn starch
2 T cooking oil
2 slices ginger root
2 green onions, sliced
3-4 whole red peppers, dried
1 1b to-fu
2-3 mushrooms, dried (Use fresh if you can find them)
(soak in water then slice)

Seasoning Sauce
1T soy sauce
1T dark soy sauce
2T rice wine
2t oyster sauce
2t hot bean paste (or to taste)
1/2 t vinegar
1 t sugar
1 t sesame oil
1 T corn starch
1/2 clove garlic, finely crushed
4 T water

  1. Cut the to-fu into 1 inch cubes and drain well.

  2. Marinate the meat with rice wine, soy sauce, and corn starch; let it stand for 2 min.

  3. Combine the seasoning sauce ingredients; mix well.

  4. Heat 2 T oil in a wok or a frying pan over high heat, stir fry the ginger root, red pepper and green onions for 2-3 seconds then add meat, stir-fry until the meat changes color.

  5. Pour the seasoning sauce into the meat mixture; add to-fu, then gently turn without breaking the to-fu. Turn the heat down to medium.

  6. Cook uncovered, shaking the wok gently from time to time until the to-fu absorbs most of the sauce. Discard the ginger and red pepper before serving.

8 servings

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