Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
* Note: Seethe "Korean Barbecue Sauce" recipe which is included in this collection. Slice the beef across the grain into 1/8-inch thick slices. Cut the slices into julienne strips. Using a cleaver, chop the meat coarsely. Mix the meat with the remaining ingredients, except the egg yolk. Mound onto a plate and chill very well. Serve with the egg yolk garnish sitting in its shell on top of the mound. Comments: The first time I tasted this dish I was in the Woo Lae Oak Restaurant in Los Angeles. It was served ice cold, almost with ice flakes in the meat, and I was terribly impressed. Remember to keep the meat very cold. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-08-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-12-1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
