Serving
(click to enlarge)

 Beef with Chilis
Korea - Soegogochubokkum
Serves:
Effort:
Sched:
DoAhead:		 2
easy
1-1/3 hr
Yes
A light meat dish with plenty of Korean flavor. Easy to make and flavorful, you can control the hottness by how many chilis you use. If you make it ahead reheat with a minimal stir fry. Serve with rice.

*
*
*
*
*
 1
1
2
1/2
2
1
3
2
1-1/2
------ 		#

T
T
T
t
cl

T
-- 		Beef, lean
Scallion (all)
Soy Sauce
Sesame Oil dark
Rice Wine (1)
Sugar (optional)
Garlic
Red Chili (2)
Oil
Garnish
Sesame seed roasted
    Prep
  1. Slice the BEEF thin and then into narrow strips.
  2. Slice SCALLION thin and mix with ALL * ITEMS to make a maranade. Mix with the beef and set in a cool place for 1 hour or more.
  3. Squash GARLIC flat and slice into thin slivers. Slice CHILIS lengthwise very narrow, mix.
    4. Run
  4. Heat OIL in a sauté pan and stir in Chili/Garlic mix frying until garlic shows the first hint of color. Remove from oil with a slotted spoon and set aside.
  5. Remove Beef from the marinade, keeping marinade. Fry beef stirring until all raw color is gone and liquid has evaporated.
  6. Stir in Marinade and Chili/Garlic mix and let cook a few minutes.
  7. Serve garnished with a sprinkle of roasted Sesame Seed.
NOTES:
  1. Sake. If you don't have any use the same amount of dry sherry.
  2. Fresno or Holland Red. If you have Korean red chilis use more depending on hotness.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
    kmm_beefchili1 050501 final kc85

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