Korean BBQ

I'm having a Korean BBQ this week. And I'm so excited about what we're serving... I think I'm going to try to make mung beans on Friday, too. These are so delicious! My favorite thing to order when I go to Soo's!

Just Try It: Korean BBQ Beef (Awesome version)

I swear, everytime I make this, people go insane. I wish I could take credit for it, but a little, old Korean lady gave the recipe to me years ago.

It's basically the recipe for bulgogi (bull-go-gee)--a Korean favorite. I just call it Korean BBQ to avoid any kind of awkwardness.

1 1/2 pounds beef tenderloin

4 T soy sauce

3 T sugar

5 T green onion or leek

1 T minced garlic

2 T sesame oil

2 T toasted, crushed sesame seed (optional)

2 T rice wine or cooking sherry (optional)

1/4 teaspoon black pepper

Slice the tenderloin in tiny shreds. (You can freeze it for a while and then it cuts better.) Mix thoroughly with all the ingredients listed above. Let marinate for a while (up to a day if you'd like, but sometimes I've done it for 30 minutes.)

Broil the beef mixture over a charcoal fire or pan fry quickly until browned.

**Also, you don't have to use beef tenderloin, but if you use a tougher meat, tenderize it with a mallet or something.** You can also go to the Korean market on Glenstone or Campbell and ask for "kalbi"--basically short ribs. That way you don't have to do any cutting.