BULGOKI SAUCE

• 3 tb Dark soy sauce
• 1 sm Clove garlic, crushed
• 1 tb Oriental sesame oil
• 1 ts Chinese bean paste (Mein
• -Chiang)
• 1 ts Toasted sesame seed*
• 2 tb Sake or dry sherry
• 1 ts Minced scallion
• 1 tb Sugar
• 1 tb Oil
• Salt to taste
• 1 /4 ts Cayenne pepper

* See note on toasted sesame seed above.

Crush garlic with sugar and salt to make a smooth paste. Combine with

remaining ingredients.Dip broiled or fried beef slices in the sauce.

The International Gourmet Cookbook; Jules Bond; Castle Books; 1979