I picked up a premiere issue of a new magazine alled 'fermentation' today at the grocer. This is something I've wanted to do and the magazine caught my eye.
I will post any interesting tidbits in
the echo if I find anything. I have an interesting recipe from the magazine so I'll share.

Ingredients
6 tbsp soy sauce
2 tbsp gochujang
3 or 4 cloves garlic, minced
1/2 inch fresh ginger, grated
2 tbsp brown sugar
2 tbsp sesame oil
2 lbs tender beef, rib-eye or sirloin, thinly sliced
Vegetable oil, optional
3 cups rice, cooked
1 Bunch green onion, chopped
Sesame Seeds

Instructions

1. Mix soy sauce , gochujang, garlic, ginger, brown sugar, and sesame oil in a bowl. Add beef, and massage until pieces are thoroughly coated with marinade. Let rest for at least thirty minutes,
but no more than overnight. The thin beef slies won't need much time to soak up
the flavors.
2. Place a cast-iron skillet on high heat. If it isn't well-seasoned, add a thin coating of vegetable oil to the pan. When it's hot, add the beef in a single layer (you'll need to work in
batches) and cook until well done, flipping one, about three minutes per side. The pieces shold be slightly caramelized on their surfaces.
3. Serve over rice, and garnish with green onions and sesame seeds.

Yield: 6 servings
Daniel Traechin
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