Categories: Beef, Bar-b-q, Korean 
      Yield: 6 servings 
  
      2 lb Lean Beef Tenderloin 
    1/2 c  Light Soy Sauce 
    1/4 c  Dark Soy Sauce 
    1/2 c  Water 
      3 tb Finely Chopped Green Onion 
      3 ts Crushed Garlic 
      2 ts Finely Minced Fresh Ginger 
    1/2 ts Black Pepper 
      1 tb Sugar 
      2 tb White Sesame Seeds, Toasted 
           - And Ground 
      1 tb Sesame Oil 
  
  Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs 
  respectively, exemplify an age-old tradition of cooking on a curved iron 
  hotplate - a tradition that is matched in northern China and neighboring 
  Mongolia as introduced by the Manchurians.  Today this has been streamlined 
  for table service, with specially built cone-shaped hotplates fitted over 
  tabletop burners, to provide an enjoyable and intimate eating experience. 
  Meats of all kinds, including mutton, pork and poultry, offal and seafood, 
  are cooked in this way, being first marinated in a spicy mixture 
  encompassing the characteristic seasonings: soy sauce, sesame oil, garlic, 
  ginger, pepper or chili, toasted sesame seeds and green onions. The meat is 
  marinated well in advance so that the flavor is intense. Cooking time is 
  minimal - just enough to cook through and seal the surface. Serve Bulgogi 
  with white rice and yangnyum kanjang sauce, together with a selection of 
  accompaniments such as kim chee (chili pickled cabbage) and jeot khal 
  (spiced whitefish). ~------------------------------------------------------ 
  ~----------------- Cut the beef across the grain into very thin slices, 
  then cut into narrow strips.  In a glass or stainless steel dish mix all 
  remaining ingredients together. Add the beef and stir thoroughly. Cover and 
  let marinate for at least 3 hours. 
   
  Preheat a tabletop broiler (griller), protecting the tabletop with an 
  asbestos mat or other suitable heat shield. 
   
  Each diner, or the host/hostess, places a portion of meat on the broiler 
  (griller) and cooks it quickly on both sides. The meat is dipped into the 
  sauce before eating. Use wooden chopsticks or small forks/fondue forks.