Koko
2006-12-12 01:26:09 UTC
This is what I'm having for dinner tonight. But I took the lazy way
out and bought it pre-marinated at Trader Joe's.
I was looking up the recipe I ran across a couple of reviews of Bool
Kogi from Trader Joe's, one not very complimentary.
I'm going to cook it on my little George Foreman grill.
The recipe looks really good. I'll make my own next time.
@@@@@ Now You're Cooking! Export Format
Bool Kogi (Korean Sesame-Grilled Beef)
none
----FOR THE BEEF AND MARINADE----
2 pounds beef tenderloin tips or boneless sirloin
1/2 cup soy sauce
1/3 cup sugar
3 tablespoons sake, rice wine, or sherry
2 tablespoons asian, (dark) sesame oil
8 cloves garlic, thinly sliced
4 scallions, both white and
green parts,
trimmed and minced
2 tablespoons sesame seeds, toasted lightly
in a skillet until
golden-brown
1/2 teaspoon black pepper freshly ground
----ASIAN PEAR DIPPING SAUCE----
1/2 cup soy sauce
1/2 cup sake or dry sherry
1/4 cup sugar
1 small asian pear, peeled, cored and
finely chopped
4 scallions, both white and
green parts,
trimmed and finely c
1/4 cup finely chopped onion
2 tablespoons sesame seeds, toasted
Instructions:
The classic Asian combination of garlic and rich, toasty-brown sesame
oil is hard to beat on many meats; beef and chicken, among them. This
recipe produces a sweet, salty, zesty, crispy main dish that
capitalizes on the grill's ability to caramelize the sugar on the
outside of the steak, creating a terrifically toothsome texture and a
sweet, smoky flavor.
Feel free to shake a little red pepper into the marinade for extra
kick, and to serve the steak traditionally (without the Korean-style
lettuce-leaf wraps and dipping sauce)--it's got plenty of flavor.
Makes 6 servings
For serving: 1 head romaine lettuce, separated into leaves, rinsed and
spun dry Garlic kabobs (place three peeled cloves crosswise on a
toothpick for each guest, drizzle with sesame oil and salt and pepper,
wrap loosely with foil, and grill for 20 minutes)
1. Make the dipping sauce: Combine all the dipping sauce ingredients
in a medium-size bowl and stir until thoroughly mixed and the sugar is
dissolved.
2. Prepare the beef: If using tenderloin tips, butterfly them to
obtain broad, flat pieces of meat; each should be about 4 inches long
and wide and 1/4-inch thick. If using the sirloin, cut it across the
grain into 1/4-inch slices (placing meat in the freezer briefly makes
this easier). Whichever cut you use, pound the slices between two
sheets of plastic wrap with the side of a cleaver or with a rolling
pin to flatten them to the thickness of 1/8 of an inch. Place the meat
in a large nonreactive baking dish and set aside while you prepare the
marinade.
3. Combine all the ingredients for the marinade in a small bowl and
whisk until the sugar is dissolved. Pour the mixture over the meat in
the baking dish and toss thoroughly to coat. Cover and let marinate,
in the refrigerator, for 1 to 2 hours.
4. Preheat the grill to high.
5. When ready to cook, oil the grill grate. Add the garlic kabobs (if
using) to the hot grate, and grill for 4 to 5 minutes. Then arrange
the pieces of meat on the grate and grill, turning with tongs, until
nicely browned on both sides, 1 to 2 minutes per side. Turn the garlic
kabobs as the meat cooks. Transfer the meat to a platter when it is
done and unwrap the garlic.
6. Pour the dipping sauce into 6 small bowls, one for each diner. To
eat, take a piece of meat and a grilled garlic clove and wrap them in
a lettuce leaf. Dip the leaf in the dipping sauce and eat at once.
From The Barbecue Bible! by Steven Raichlen (Workman)
** Exported from Now You're Cooking! v5.69 **
Koko
A Yuman being on the net
(posting from San Diego)
out and bought it pre-marinated at Trader Joe's.
I was looking up the recipe I ran across a couple of reviews of Bool
Kogi from Trader Joe's, one not very complimentary.
I'm going to cook it on my little George Foreman grill.
The recipe looks really good. I'll make my own next time.
@@@@@ Now You're Cooking! Export Format
Bool Kogi (Korean Sesame-Grilled Beef)
none
----FOR THE BEEF AND MARINADE----
2 pounds beef tenderloin tips or boneless sirloin
1/2 cup soy sauce
1/3 cup sugar
3 tablespoons sake, rice wine, or sherry
2 tablespoons asian, (dark) sesame oil
8 cloves garlic, thinly sliced
4 scallions, both white and
green parts,
trimmed and minced
2 tablespoons sesame seeds, toasted lightly
in a skillet until
golden-brown
1/2 teaspoon black pepper freshly ground
----ASIAN PEAR DIPPING SAUCE----
1/2 cup soy sauce
1/2 cup sake or dry sherry
1/4 cup sugar
1 small asian pear, peeled, cored and
finely chopped
4 scallions, both white and
green parts,
trimmed and finely c
1/4 cup finely chopped onion
2 tablespoons sesame seeds, toasted
Instructions:
The classic Asian combination of garlic and rich, toasty-brown sesame
oil is hard to beat on many meats; beef and chicken, among them. This
recipe produces a sweet, salty, zesty, crispy main dish that
capitalizes on the grill's ability to caramelize the sugar on the
outside of the steak, creating a terrifically toothsome texture and a
sweet, smoky flavor.
Feel free to shake a little red pepper into the marinade for extra
kick, and to serve the steak traditionally (without the Korean-style
lettuce-leaf wraps and dipping sauce)--it's got plenty of flavor.
Makes 6 servings
For serving: 1 head romaine lettuce, separated into leaves, rinsed and
spun dry Garlic kabobs (place three peeled cloves crosswise on a
toothpick for each guest, drizzle with sesame oil and salt and pepper,
wrap loosely with foil, and grill for 20 minutes)
1. Make the dipping sauce: Combine all the dipping sauce ingredients
in a medium-size bowl and stir until thoroughly mixed and the sugar is
dissolved.
2. Prepare the beef: If using tenderloin tips, butterfly them to
obtain broad, flat pieces of meat; each should be about 4 inches long
and wide and 1/4-inch thick. If using the sirloin, cut it across the
grain into 1/4-inch slices (placing meat in the freezer briefly makes
this easier). Whichever cut you use, pound the slices between two
sheets of plastic wrap with the side of a cleaver or with a rolling
pin to flatten them to the thickness of 1/8 of an inch. Place the meat
in a large nonreactive baking dish and set aside while you prepare the
marinade.
3. Combine all the ingredients for the marinade in a small bowl and
whisk until the sugar is dissolved. Pour the mixture over the meat in
the baking dish and toss thoroughly to coat. Cover and let marinate,
in the refrigerator, for 1 to 2 hours.
4. Preheat the grill to high.
5. When ready to cook, oil the grill grate. Add the garlic kabobs (if
using) to the hot grate, and grill for 4 to 5 minutes. Then arrange
the pieces of meat on the grate and grill, turning with tongs, until
nicely browned on both sides, 1 to 2 minutes per side. Turn the garlic
kabobs as the meat cooks. Transfer the meat to a platter when it is
done and unwrap the garlic.
6. Pour the dipping sauce into 6 small bowls, one for each diner. To
eat, take a piece of meat and a grilled garlic clove and wrap them in
a lettuce leaf. Dip the leaf in the dipping sauce and eat at once.
From The Barbecue Bible! by Steven Raichlen (Workman)
** Exported from Now You're Cooking! v5.69 **
Koko
A Yuman being on the net
(posting from San Diego)