Dionysian Red

Flank Steak Korean Style

Last Night's Tasty Dinner

Bulgogi: Flank Steak Korean Style

Two pounds of 1” thick steak yields 8-10 servings.

Marinade: 
Crush sesame seed in salt with back of spoon. Saute sesame seeds in hot fry pan. Add 2 T. soy sauce, 1 T. sesame oil, 1 T. sugar, 1/2 t. black pepper, 1 t. onion minced, and 1 t. garlic minced or powdered. For a large steak, the amounts will need to be increased.

1. Score both surfaces of the steak with diagonal, crossed patterns of knife blade cuts.

2. Marinate flank steak overnight in marinade, above. Save juices to pour over cooked meat.

3. Preheat meat tray then Broil in oven for five (5) minutes per side

Green Beans

Rinse fresh beans in cold water, remove stems, cut into approximately 1 to 1 1/2 inch lengths, steam rapidly for 8 minutes. Drain and toss  with butter or oil.

Rice Pilaf ala GAZ

1. Cook one cup White Rice, allow to cool (I mix long grain white with basmati rice, 1:1).

2. Fine Egg Noodles (about 3 ounces). Break or crush noodles into small pieces, sauté in butter, salt and black pepper, stirring continuously as noodles brown.

(I like to add a tablespoon of previously prepared sauteed, diced jalepeno peppers, marinated in butter and olive oil, with salt and black peppers.) 

As noodles brown add one-half a mashed banana, stirring into the noodles. While these ingredients are browning, fry one egg in the pan, stirring briskly until cooked and mixed with other ingredients. Allow noodles, peppers and egg to cool.

Combine white rice with browned noodles at a 3:1 ratio, or whatever pleases. Reheat on high to maintain noodle crunchiness.

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