Okay, here you go. I'm glad you brought this up. Haven't made it in a while and we liked it too!
* Exported from MasterCook *
KOREAN-STYLE BULGOGI with Ginger Dipping Sauce
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 cup brown sugar
1/4 cup rice vinegar
2 Tablespoons soy sauce
2 Tablespoons fresh ginger -- minced
1 Tablespoon garlic -- minced
2 teaspoons toasted sesame oil
2 teaspoons sambal
1 Tablespoon water
1 teaspoon cornstarch
Season and grill; Garnish with:
3/4 pound ribeye steak -- cut into 1/4"-thick strips
salt and pepper
sliced scallions
toasted sesame seeds
Preheat grill to high. Simmer sugar, vinegar, soy sauce, ginger, garlic, sesame oil, and sambal together together in a small saucepan over high heat.
Combine water and cornstarch in a small bowl, then whisk into the sauce. Return mixture to a boil and simmer 1 minute, remove from heat and set aside.
Season ribeye strips with salt and pepper; grill 2 minutes per side, then toss in 2 T. dipping sauce. Arrange strips on 2 plates and garnish with scallions and sesame seeds.
Serve with vermicelli, vegetables, and remaining sauce on the side.
SESAME RICE VERMICELLI
Makes 2 cups
4 oz. dry rice vermicelli
2 T. scallions, thinly sliced
1 T. toasted sesame oil
1 T. sesame seeds, toasted
Prepare vermicelli according to package instructions and cool. Toss with remaining ingredients.
SPICY PICKLED VEGETABLES
Makes 2 cups
2 T. rice vinegar
1 T. fresh lime juice
1 t. sugar
1 t. sambal
1/2 t. kosher salt
1/3 cup each: carrot and daikon, peeled, sliced into matchsticks
1/3 cup cucumber, seeded, thinly sliced into half-moons
Whisk vinegar, lime juice, sugar, sambal, and salt together in a bowl until sugar and salt dissolve. Pour marinade over vegetables in a resealable plastic bag and refrigerate 1 hour. Drain vegetables in a colander before serving.
Source:
"Cuisine@Home Magazine, issue #70, page 15"