>From _Ethnic Foods of Hawaii_ by Ann Kondo Corum:

			Korean Barbecue Sauce
         For Kalbi (short ribs) and Bul Kogi (barbecue meat)

Ingredients:
	2/3 cup  soy sauce
	  3 Tbsp water
	  2 Tbsp honey
	  3 Tbsp sugar
	  1 Tbsp sesame seeds, roasted and ground
	  2 Tbsp sesame seed oil
	  2      cloves garlic, crushed
	  2 Tbsp chopped green onions

Mix all ingredients together.  Dip each piece of meat in the sauce and 
layer in a flat dish or pan.  pour more marinade on top.  Marinate 4 
hours before grilling over coals or broiling.

Note:  for bul kogi, purchase ready sliced meat, or slice your own, 
lusing lany tender cut of meat such as chuck, sirlion, or flank steak.  
For kalbi, buy short ribs with small bones.  Score ribs so that they will 
not curl during cooking.  This sauce may be used on chicken also.
Sauce for 3-4 lb of meat.


>From _The Complete Chinese & Asian Cookbook_:

				Bul-Ko-Kee

Ingredients:
	  1 lb   top round of beef, very thinly sliced into strips
	  3 Tbsp soft brown sugar
	1/2 cup  soy sauce
	         salt and pepper
	  5 Tbsp roasted sesame seeds, ground
	  4 Tbsp sesame oil
	  1      garlic clove, crushed
	  2      scallions, green part only, finely chopped
	1/2 tsp  MSG (optional)

Mix the beef, sugar, soy saucee, salt and pepper to taste, half the 
sesame seeds, the oil, garlic, scallions and MSG together.  Set aside at 
room temperature for 2 hours, basting and turning the meat from time to time.

Preheat the grill (broiler) to hot.  Lay the beef strips on the lined 
grill (broiler) pan and grill (broil) for 5-8 minutes, or until the 
strips are cooked through and evenly browned.  (If you prefer, the beef 
can be fried quickly in a little sesame oil until browned).  

Remove from heat, sprinkle over the remaining sesame seeds and serve at 
once.  Serves 4