Serving
(click to enlarge)

 Beef with Chilis
Korea - Soegogochubokkum
Serves:
Effort:
Sched:
DoAhead:		 4 side
**
1-1/3 hr
Yes
A light beef dish with good Korean flavor - easy to make and flavorful. It's a bit simplistic to stand alone as a main dish but can serve as an appetizer or combine it with other sides and rice as would be done in Korea. If you make it ahead reheat with a minimal stir fry - it's better warm.

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

T
T
T
t
cl

T
--
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 across the grain and then into narrow strips.
  2. Slice SCALLION thin and mix ALL * ITEMS with Beef. Set aside to marinate for 1 hour or more turning a couple times.
  3. Squash GARLIC flat and slice into thin slivers. Slice CHILIS in half lengthwise, remove seeds and membranes to the extent desired and cut into narrow slivers. Mix.
  4. Dry roast SESAME SEEDS until golden for garnish.
    5. Run
  5. 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.
  6. Drain Beef, keeping any left over marinade. Fry stirring until all raw color is gone and all liquid has evaporated.
  7. Stir in Marinade and Chili/Garlic mix and fry stirring for a few minutes.
  8. Serve garnished with a sprinkle of roasted Sesame Seed.
NOTES:
  1. Rice Wine:   Either sake or Chinese rice wine will do. If you don't have those the same amount of medium dry sherry.
  2. Chilis:   Fresno or Holland Red work fine. Three with the seeds and membranes scraped out is still pretty mild - adjust to your taste. Form more information see my Chili Page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
kmm_beefchili1 050501 r 081124 kc85
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