BUL KOGI (KOREAN BARBECUE)

• 5 lb Beef short ribs
• 2 Garlic cloves; crushed
• 1 /4 c Sesame seeds
• - toasted and crushed
• 1 c Finely chopped green onions
• 1 ts Pepper
• 1 ts Sesame oil
• 2 c Soy sauce
• 1 c Sugar
• 1 /4 c Oil

Place short ribs in bowl. Add garlic, sesame seeds, green onions,

pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat

well. Cover and let stand at room temperature 2 hours. Barbecue over

coals or run under broiler, turning and basting often with marinade

until meat is tender.

Created by: Wailea Steak House, Hawaii

(C) 1992 The Los Angeles Times