Bulgogi

I tried this yummy new recipe, Bulgogi, on the grill. It was scrumptulescent. Quinn helped me quite a bit. I was trying to get him to pose by the grill but all he wanted to talk about was the plane going by overhead.

(from Charity)

Bulgogi Recipe – Korean Barbequed Beef

Ingredients

1-1.5 lbs. of thinly sliced rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in paper thin slices. Partially freezing the beef helps with cutting clean slices.

1/3 cup of soy sauce-I prefer Korean soy sauce but all will work, I also prefer light soy sauce

3 Tbl white sugar

1 Tbl sesame oil

3 cloves of garlic, minced

1/4 of a medium yellow onion, halved and sliced into medium moon shaped slivers

2 green onions including the white parts, finely sliced into small pieces

2 Tbl toasted sesame seeds

2 pinches of black pepper

*optional 1/4 tsp. of ginger, finely minced

Directions:

Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice. Enjoy!