HECO
Bool Go Gi, translated, is "fire meat."

OnJin shares
some bool go gi

"The Electric Kitchen" airing through the first half of July features guest chef OnJin Kim of OnJin Cafe.

"Electric Kitchen" airs at 9:30 a.m. Sundays, 8:30 p.m. Mondays, 5 p.m. Tuesdays and 6 p.m. Thursdays on Oceanic 16. It also airs on Maui at 8:30 p.m. Thursdays on Calabash 44 (52 in Lahaina) and on the Big Island at 5 p.m. Mondays and 5:30 p.m. Wednesdays on Na Leo o Hawaii 2 in Hilo and 14 in Kona.

Here is one of Kim's recipes. All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Bool Go Gi

1 pound rib eye (or thinly sliced beef for sukiyaki)
1/3 cup sugar
1/3 cup soy sauce
1/3 cup sake
1/3 cup sesame oil
3 tablespoons chopped green onion
1 tablespoon minced garlic
1 tablespoon toasted and ground sesame seed
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon chili pepper flakes

Cut rib eye into 1/8-inch slices. Combine remaining ingredients; marinate meat in mixture for at least one hour or overnight.

Place meat on rack of broiler pan. Broil 3 inches from heat source for 1 to 2 minutes on each side. Or pan fry in additional sesame oil 1-2 minutes on each side. Serves 4 to 6.

To make Bool Go Gi sandwiches: Split and toast 4 sesame buns. Spread buns with mayonnaise and fill with prepared bool go gi and won bok kim chee. Garnish with lettuce and tomato slices.

Nutritional information unavailable.

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