Chicken Wings Bulgogi

This is not the sticky wings I have made recently. This is an older recipe with notes from Charlie's mom.

BULGOGE FOR BEEF   OR CHICKEN WINGS notes from Jung Ja

1/4 cup sesame seeds toasted

2 cups soy sauce

3/4 cup sugar

1 1/2 tablespoons hot pepper sauce

3/4 tablespoon ground black pepper

1 tablespoon freshly grated ginger

1 tablespoon garlic minced

1/4 cup sesame oil

1 tablespoon corn starch

1/4 cup water

1 tablespoon brown sugar

Notes 1 T. pineapple juice. Grind onions with soy sauce. Add a couple packs mushrooms. use 1 T soy sauce & 1 T. water. use hot sauce for chicken, not beef.  Use meat cut for Shabu shabby because it is thin and tender so you don’t have to marinate tougher meat over night.  Blissfully wed also adds Caro syrup (1T) and 1/4 C. coca cola. Sesame seeds.

     MIx cornstarch and water; dissolve brown  sugar in water.  Add all other ingredients and simmer in pan briefly to thicken slightly.  Store, refrigerated in covered glass container until ready to use.

Cut beef into very thin slices or cut wings into sections.  Pour sauce over meat and mix until well coated.  Let stand 10-15 minutes. sauté, cook in wok or grill until done but not browned.

 Bake chicken wings @ 305º 45- 60 minutes.  Cover with foil if they begin to brown too much.