The curious may wish to view my comparison of sauerbraten recipes, which I used extensively to develop a recipe of my own.

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I discovered a recipe from Emeril which brought back fond memories of thin sliced beef from KTA in a soy sauce marinade. (The butchers eventually stopped offering the thin slicing service; it’s a time-consuming process to keep the meat and knife sufficiently cold. Continue reading for more commentary on this subject.) I’m not sure I would call the recipe “Korean.” It sounds more like an American bastard child of grilled thin sliced beef teriyaki over sticky white rice and ground pork lettuce wraps with crunchy rice noodles.

Anyway, the only part of the dish I made word-for-word was the chile sauce. For the marinade, I just threw the ingredients together with a “Oh that looks about right.”

A few helpful hints for next time:

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