November 2006:
Number 511
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A newsletter for the students, faculty and staff of the Collin County Community College District. Published monthly. For information or submissions, call 972.599.3142. Cougar News welcomes student and faculty submissions. Next deadline: Nov. 10 All submissions are due by 5 p.m. on the due date. Photos cannot be returned. Text should be emailed to mrobinson@ccccd.edu or sent on disk. Please submit copy that is proofed, edited and saved in Word format. Cougar News staff: Lisa Vasquez, director; Mark Robinson, editor; Marcy Cadena-Smith, contributor; Sydney Portilla-Diggs, student correspondent; Stephanie Hall, student correspondent; Ana Palmer, special contributor; Ginny Topfer, special contributor; Nick Young, photography and layout
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Recipe of the Month
Bulgogi (Korean Barbeque Beef)
Submitted by Eun-Kyung Bae
Ingredients
2 1/2 pounds rib eye beef, thinly sliced
2 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons crushed garlic
2 tablespoons brown sugar
1 tablespoon rice wine (sake)
Pinch of black pepper
1/2 piece of fresh kiwi, juiced in a blender
Dipping Sauce:
1 tablespoon soybean paste
2 teaspoons crushed garlic
2 teaspoons red pepper sauce
1 teaspoon salad oil
2 tablespoons water
Directions
1. Trim the fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.
2. In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper. Put aside.
3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn't require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook until browned, being careful not to overcook.
4. Last, prepare the dipping sauce, combine all sauce ingredients and cook over low heat for 15 to 20 minutes. Serve on the side.
Serves two.
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