Marty wrote (removed cross-posting again):

> Should this cut be done at low temp? Being round, I'm guessing that is the
> problem with the first one... cooked too hot.

Here's another one to try. I know it calls for sirloin, but there's no way
in the world that all the bulgogi I've had was made from sirloin:

American-style Bulgogi

Yield: 6 servings

2 lb Beef sirloin, lean
4 Tbsp Light soy sauce
2 Tbsp water
2 Tbsp Scallion; minced
1 Garlic clove; minced
3 Tbsp Soy sauce, dark
1 Tbsp Sesame oil
1 tsp Black bean paste
2 Tbsp Shao xing
1 Tbsp Sugar
1/4 tsp Cayenne pepper
1/2 tsp Ginger; freshly grated
1 1/2 tsp Sugar
1 Tbsp Sesame seed, toasted*
1 Tbsp Oil

Cut beef into very thin strips and pound to flatten; then cut into medium
size squares. Combine all the other ingredients. The marinade should be
quite fiery. Mix meat and marinade and set aside for 4 to 5 hours, or longer
if refrigerated. Broil very quickly over hot charcoal (or fry in hot peanut
oil), dip in Bulgogi sauce (next recipe) and serve immediately with white
rice.

Bulgogi Sauce
Tabasco; to taste
Salt; to taste
1 Garlic clove; crushed
1 tsp Sesame seed, toasted*
1 tsp Scallion; minced
1 Tbsp Oil

Crush garlic with sugar and salt to make a smooth paste. Combine with
remaining ingredients. Dip broiled or fried beef slices in the sauce.

* Toasted Sesame Seed:
Place 1 cup sesame seed and 1 teaspoon salt in a skillet, brown seeds slowly
until they are toast-colored and puffed. Stir constantly while toasting.
Remove from heat and allow to cool. Pulverize seeds in a mortar or a
blender. Store in a tightly capped bottle.


Bob