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Pacific Moon Pulgogi

2 lbs. sirloin tip, well trimmed
1 C. soy sauce
1 T. minced garlic
1 T. minced ginger
1/2 t. black pepper
1/4 C. sugar
1 T. Asian sesame oil
1 T. roasted sesame seeds (roast them in a dry pan just until they turn light brown and fragrant)
2 T. rice wine (tested with Kikkoman brand Aji-Mirin, but you could substitute saki or dry sherry)
1 T. oil
steamed rice (optional, recipe follows)
lettuce leaves (optional)
hot red pepper paste called gochu jang (optional)

Steamed Rice:
2 C. short grain rice
3 C. water

Cut sirloin into thin slices. Mix soy sauce, garlic, ginger, pepper, sugar, sesame oil, sesame seeds and rice wine together in a bowl. (If desired, set aside 1/4 of the marinade to use as a dipping sauce.)

Add meat to marinade, stir to coat thoroughly, and allow to marinate for 30 minutes. Heat oil in skillet over high heat. Remove beef from the marinade, drain it well, then add to the skillet. Stir fry for 1-2 minutes or until cooked to desired degree of doneness. Serve immediately, accompanied by steamed rice, or wrapped in a lettuce leaf along with some of the rice. Serve with hot red pepper paste, if desired.

Makes about 4 servings.

For steamed rice:
Put rice in a pot, cover with water and swish with your hand until the water turns cloudy. Drain in a fine sieve and repeat until the water remains clear. Place rice back in the pot, add 3 cups water and boil over medium-high heat, uncovered, until liquid is mostly absorbed, about 10 minutes. Cover, reduce heat to low and cook for 20 minutes more.

Makes 4 cups.

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