Serving
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Beef & Dried Mushrooms
Korea - Saegogi Pyogo Basut Boekum
Serves
Effort:
Sched:
DoAhead:		 2 main  
**
1 hr
Yes		 A simple to make but very flavorful dish for when you want something beefy and don't want to go to a whole lot of trouble.





12
5
1/2
2
3
1
1/2
1-1/2
1/2 		oz

T
cl

T
t
T
T 		Beef (1)
Black Mushroom (2)
Sesame Seeds (3)
Garlic
Scallions
Oil
Salt
Soy Sauce
Sesame Oil (3)
    Prep
  1. Cut BEEF across the grain into narrow strips less than 1/4 inch thick.
  2. Soak MUSHROOMS in warm water for at least 1/2 hour, then remove stems and slice caps into strips of similar size to the beef.
  3. Dry roast SEASAME SEEDS until light golden.
  4. Crush GARLIC and chop fine.
  5. Cut SCALLIONS into 2 inch lengths.
    6. Run
  6. In a spacious sauté pan or wok, heat OIL and fry Beef over moderate flame, stirring until all raw color is gone, then stir in Mushrooms and Garlic. Continue to fry stirring for another 2 minutes.
  7. Stir in Sesame Seeds, Scallions, Salt and Soy Sauce. Fry stirring for another 2 minutes.
  8. Stir in Sesame Oil and immediately turn off heat.
  9. Serve with plenty of medium grain Rice. My favorite is Kokuho Rose.
NOTES:
  1. Beef:   Weight is with all excess fat removed. On the other hand, beef with too little fat lacks flavor, there should be a little marbled through it.
  2. Black Mushroom:   Thes are the same dried Shiitakes found in every Asian market and many supermarkets.
  3. Sesame Seeds:   I find commercial toasted seeds are often rancid, so I buy fresh white sesame seeds and dry roast a couple tablespoons every few weeks.
  4. Sesame Oil:   Japanese, Korean or Chinese dark sesame oils are fine.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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