Bugogi Korean Beef Dish Recipe

• 1 lb Beef tenderloin, sliced very thin
• 2 x Cloves fresh garlic, crushed
• 2 Tbsp. Granulated sugar
• 1 Tbsp. Sesame oil Black pepper good sprinkling Roasted sesame seeds (also a good sprinkling)
• 1 x Green onion, finely minced
• 2 Tbsp. Soy sauce
• 3 Tbsp. Water

1. In a glass or possibly plastic bowl, mix everything together.
2. Cover and chill for 1-2 days.
3. (You can cook immediately, but of course, it will not taste as good.
4. In a skillet, heat a Tbsp.
5. of vegetable oil over medium-high to high heat.
6. Cook the beef slices, turning till meat reaches desired degree of doneness (about 1-2 min).
7. Serve with rice and green vegetables.
8. NOTES: The recipe says 'serves four,' but then again, I ate a batch of this myself without complaining too much.
9. I guess it depends on how hungry you are and what else you're serving.
10. ;-)
11. I also usually omit the sesame seeds, since neither my SO nor I like them.
12. Hasn't killed me yet.
13. I got this recipe from the Atlanta Journal/Constitution, near Christmas (it was part of a list of dishes which the paper's contributors served at their own Christmas dinners; they had a Cuban writer, someone Russian, etc.
14. I don't recall the name of the South Korean woman whose recipe this is, alas).
15. Lance

tenderloin, fresh garlic, sugar, sesame oil black pepper, green onion, soy sauce, water

Taken from cookeatshare.com/recipes/bugogi-korean-beef-dish-94851 (may not work)