Title: Korean Seasoned Raw Beef
Categories: Frugal02
Yield: 4 servings

1/2 lb Very lean beef - flank steak
-or sirloin
2 tb Korean Barbecue Sauce; see *
-Note
1 ts Sesame oil
1 ts Sesame seeds; toasted
1 Garlic clove; crushed
1 Egg yolk; in half shell

* Note: Seethe "Korean Barbecue Sauce" recipe which is included in this
collection.

Slice the beef across the grain into 1/8-inch thick slices. Cut the slices
into julienne strips. Using a cleaver, chop the meat coarsely. Mix the meat
with the remaining ingredients, except the egg yolk. Mound onto a plate and
chill very well. Serve with the egg yolk garnish sitting in its shell on
top of the mound.

Comments: The first time I tasted this dish I was in the Woo Lae Oak
Restaurant in Los Angeles. It was served ice cold, almost with ice flakes
in the meat, and I was terribly impressed. Remember to keep the meat very
cold.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-08-1992 issue -
The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

07-12-1994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.