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Recipe for :

Bul-Ko-Kee - Korean Beef

This is one of the recipes that has been provided by Shirley Cline from San Francisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).

Shirley says: "This is a dish I order a lot in a Korean restaurant. I just acquired the recipe from The Complete Chinese & Asian Cookbook. It sure looks good".

"Have a look at the recipe for Korean Barbecue Sauce <click here> for Kalbi (short ribs) and Bul Kogi (barbecue meat)"


1 lb. top round of beef, very thinly sliced into strips
3 Tblsp. soft brown sugar
1/2 cup soy sauce
Salt and pepper
5 Tblsp. roasted sesame seeds, ground
4 Tblsp. sesame oil
1 garlic clove, crushed
2 scallions, green part only, finely chopped

  • Mix the beef, sugar, soy sauce, salt and pepper to taste, half the sesame seeds, the oil, garlic, scallions and stir together. Set aside at room temperature for 2 hours, basting and turning the meat from time to time.
  • Preheat the grill (broiler) to hot.
  • Lay the beef strips on the lined grill (broiler) pan and grill (broil) for 5 - 8 minutes, or until the strips are cooked through and evenly browned. (If you prefer, the beef can be fried quickly in a little sesame oil until browned).
  • Remove from heat, sprinkle over the remaining sesame seeds and serve at once.

Serves 4

Shirley Cline