Bulkolgi (Korean Beef)

My sister and I used to have a very unusual favourite restaurant when we were 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. You can find beef sliced specifically for bulkolgi in most asian markets. If not, ask the deli at your supermarket to do it for you. If you live in a small town like I do (used to) where these services are not available then purchase a sirloin and cut as skinny strips as you can against the grain. If you are feeling very 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.

• 1lb thinly sliced tip sirloin
• 3 green onions, thinly sliced
• 4 large or 8 small mushrooms sliced
• 1/4 cup naturally brewed soya sauce
• 1/4 cup sugar
• 1/4 cup water
• 2 tbsp sesame or canola oil
• 2 tsp pepper
• 1 tsp sesame seeds
• thumb sized piece of ginger
• 2 cloves garlic
• 1/2 onion

Slice the beef as thinly as possible or beter yet, have your deli do it for you. In your food processor or mini chopper add the onion and garlic. Chop until they are minced extra fine. Add all ingredients, including sliced beef to a glass bowl and allow to marinate for 2 hours. 888 unlike other marinades this does not get better overnight - it will be too salty!

Heat your wok or non stick skillet to a medium high heat. You can either remove the beef and mushrooms with tongs and cook them until the are browned. Or, if you like a little extra sauce for your rice you can pour the entire bowl into your wok and let it bubble away until the beef is cooked.

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

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