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Bulgogi

Serves 4

This is one of the traditional Korean recipes that chef Hak Joon Kim is making on his visit here. Bulgogi begins with sirloin steak, which you freeze for half an hour, so you can slice the meat very thinly. After it's marinated, it cooks in a few minutes.

1 1/4 pounds sirloin steak
5 scallions
2 carrots, cut into matchsticks
3 cloves garlic, chopped
2 teaspoons sugar
1 tablespoon rice wine (sake)
1/4 cup soy sauce
2 teaspoons sugar
2 teaspoons sesame oil
1 tablespoon sesame seeds
1/4 teaspoon salt
1 teaspoon sesame oil
1. Wrap the steak in plastic wrap and freeze for 35 minutes.

2. Trim scallions, removing stem and 1/4 of the green top. With the broad part of a chef's knife crush the scallions. Cut in half length wise and then into thirds.

3. Place the steak on a board and with a long flat-bladed knife held at a slight angle, slice the steak into thin strips. In a bowl combine the strips with the scallions, carrots, garlic, sugar, and rice wine. Toss well with clean hands, massaging the seasonings into the meat.

4. In a small bowl, combine the soy sauce, sugar, and sesame oil. Pour the mixture over the steak and mix well. Cover the steak with plastic wrap and refrigerate for 1 to 4 hours. Remove from the refrigerator 15 minutes before cooking.

5. Heat a nonstick skillet over medium high heat for 1 minute. Add the steak and stir-fry for 4 minutes or until the meat is cooked through. Transfer to a platter.

6. In a small skillet, toast the sesame seeds in a dry pan for 1 minute. Transfer to a small bowl. Add salt and sesame oil and mix well. Pour the sesame seed mixture over the cooked beef. Toss well to coat it, and serve with white rice and steamed broccoli. Adapted from Hak Joon Kim

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