Korean Barbecued Steak with Sticky Rice and Kim Chee

Name: Korean Barbecued Steak with Sticky Rice and Kim Chee
Ingredients: For the Marinade:; 2 tablespoons sesame seeds; 1/4 cup tamari or soy sauce; 2 tablespoons light brown sugar; 1 tablespoon unseasoned rice vinegar; 2 tablespoons dark sesame oil; 3 scallions, finely sliced; 4 cloves garlic, minced; 1/2 teaspoon minced ginger; 1 tablespoon hot chile paste, such as sambal sekera or Lingham's sauce; For the Beef:; 1 1/2 pounds top sirloin, cut into 1/2 inch slices about 3 inches long; For the Rice:; 2 cups short-grain white rice; For the Garnish:; 1 cup kimchee; 1 cup bean sprouts; 2 serrano chiles, seeded and minced; 2 tablespoons pickled ginger; 12 to 16 large lettuce leaves

Korean Barbecued Steak with Sticky Rice and Kim Chee was pinched from <a href="http://www.cooking.com/Recipes-and-More/recDetail.aspx?rid=3717" target="_blank">www.cooking.com.</a>

"Beef is the most popular meat in Korea, and barbecueing it to make dishes such as bulgogi or bulgalbi is a culinary tradition. Sticky short-grain rice is served with every meal. The other ever-present Korean staple is kim chee, the spicy, pungent condiment made from fermented cabbage, radish (daikon), or turnips. Kim chee is available from any Korean grocery store or Asian market. The marinade contains all the key flavors of Korean cuisine, so this is truly a representative dish. The brown sugar in the marinade will give the sliced steak a crispy crust when grilled over high heat, but take care not to let the grill flame up or it will burn the caramelized crust. If you prefer, you can boil the marinated skewers, or you can eliminate the skewers altogether and stir-fry the marinated beef in a wok, using 1/4 cup of hot peanut oil...."

INGREDIENTS

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For the Marinade:

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2 tablespoons sesame seeds

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1/4 cup tamari or soy sauce

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2 tablespoons light brown sugar

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1 tablespoon unseasoned rice vinegar

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2 tablespoons dark sesame oil

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3 scallions, finely sliced

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4 cloves garlic, minced

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1/2 teaspoon minced ginger

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1 tablespoon hot chile paste, such as sambal sekera or Lingham's sauce

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For the Beef:

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1 1/2 pounds top sirloin, cut into 1/2 inch slices about 3 inches long

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For the Rice:

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2 cups short-grain white rice

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For the Garnish:

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1 cup kimchee

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1 cup bean sprouts

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2 serrano chiles, seeded and minced

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2 tablespoons pickled ginger

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12 to 16 large lettuce leaves

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