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Bulgoki Saucesauces, korean 3 tablespoon dark soy sauce 1 small clove garlic, crushed 1 tablespoon oriental sesame oil 1 teaspoon chinese bean paste (mein chiang) 1 teaspoon toasted sesame seed* 2 tablespoon sake or dry sherry 1 teaspoon minced scallion 1 tablespoon sugar 1 tablespoon oil 1 salt to taste 1/4 teaspoon cayenne pepper * See note on toasted sesame seed above. Crush garlic with sugar and salt to make a smooth paste. Combine with remaining ingredients. Dip broiled or fried beef slices in the sauce. The International Gourmet Cookbook; Jules Bond; Castle Books; 1979
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