1. Slice the steak very thin on the bias. Score each piece with an X. 2.
Chop
the scallions and crush the garlic. Combine these ingredients with the
remaining
seasonings in a bowl. Add the meat to the marinade and mix well until all
sides
of the steak are coated. 3. The meat may be grilled immediately. The
best
results are obtained if the steak is marinated for 2 hours. The marinade
will
keep overnight Variation: Use rib steak or flank steak. Bul Kogi is so
popular
that many Koreans consider it the national meat dish. Serve with rice and
kimchi. From: The Korean Cookbook, by Judy Hyun.
