Bulkolgi (Korean Beef)

My sister and I used to have a very unusual favourite restaurant when we were little kids. Tokyo Joe's had 4 tables and was located under the railway tracks in what is now the Baseball Diamond's parking lot. Despite the name it served Korean food which was unheard of in our city at the time. The husband and wife owners were the waiter and the chef and besides the DELICIOUS BULKOLGI they made the best Shirley Temples in town.

Mrs Tokyo Joe sliced the beef so thin you could see through it. If you are super lucky you can find beef sliced specifically for bulkolgi in an asian market. If not then purchase a striploin steak and cut as skinny strips as you possibly can. If you are feeling daring and want a truley authentic experience purchase some Kimchee at the asian market. Kimchee is the best Korean condiment and is served with everything. It's unusual smell and appearance can turn most people off but if you enjoy super spicy/sour/vegetarian food you will love it.

PS Since originally posting this Kimchee has been named one of the top 10 healthiest foods.

• 1 lb thinly sliced striploin (you can use that pre sliced stirfry beef but it's not as good)
• 3 green onions, sliced
• 4 large or 8 small mushrooms sliced
• 1/4 cup naturally brewed soya sauce (always try to use naturally brewed such a Kikoman vs fake stuff like China Lily)
• 1/4 cup sugar
• 1/4 cup water
• 2 tbsp sesame or canola oil
• 2 tsp pepper
• 1 tsp sesame seeds (optional)
• thumb sized piece of ginger or 1 tsp of canned pre-chopped ginger
• 2 cloves garlic or 2 tsp of canned pre-chopped garlic
• 1 head bok choy, roughly chopped into bite size pieces (optional side dish)

Slice the beef as thinly as possible. Take your time with this step. Chop the ginger and garlic as fine as you can or use the canned pre-chopped stuff. In a large glass bowl mix together all of the ingredients, cover with saran and put in the fridge for 1 hour minimum, 2 hours maximum. Unlike other marinades this does not get better overnight - it will be too salty!

Start your rice in your rice cooker. Heat your wok or non stick skillet to a medium high heat. With tongs add the beef/mushroom mixture to your wok in small batches. Cook until the beed is cooked through and you get a little bit of golden brown carmelization from the sugar in the sauce. Once that batch is browned remove it to a plate on the side and add another small batch of the beef/muchroom mixture. Discard any of the remaining marinade.

If you want a super easy veggie to go with this add all of the chopped bok choy to the wok afte the beef is done. Move it around and it will pick up all those little browned bits of meat and get super yummy flavour from it. It only takes about 2 minutes and you are done!

Serve with steamed rice and veggies and a healthy dollop of Kimchee.

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