Bulgogi

Bulgogi is made with thin slices of marinated beef sirloin grilled with sliced onions, green peppers, and garlic over a charcoal fire, giving it a characteristic smokey flavor. To increase the flavor and softness of the meat, it is marinated for 2 to 4 hours in a combination of soy sauce, sesame oil, black pepper, garlic, onions, ginger, and sugar before grilling. This meal also comes with a side of lush greens like lettuce and spinach, which are used to wrap a piece of cooked beef, which is commonly accompanied by ssamjang (spicy paste) and kimchi.

Ingredients

• ½ onion
• 3 green onions/scallions
• 4 inch carrot
• 1 ½ lb thinly sliced beef
• 1 Tbsp roasted sesame oil
• ½ Tbsp toasted white sesame seeds
• 4 Tbsp Korean soy sauce
• 2 Tbsp roasted sesame oil
• 3 Tbsp brown sugar
  
• 8 cloves garlic (4 tsp, minced)
• ½ Asian pear
• freshly ground black pepper
  

Instructions

• Gather all the ingredients.
• To make the bulgogi marinade, add 4 Tbsp soy sauce, 2 Tbsp sesame oil, and 3 Tbsp brown sugar, and crush 8 cloves garlic (or minced garlic) in a large bowl.
• Grate ½ of an Asian pear.
• Add freshly ground black pepper and mix all together.
• Cut the onion into thin slices and cut the green onion into 2 inches (5 cm) pieces and then cut in half lengthwise.
• Using a peeler, peel some carrot (or slice thinly). Add the onion, green onions, carrot in the marinade, and mix all together.
• Add the meat in the marinade, separating each slice. Mix all together to coat with the marinade. I wear plastic gloves so I can mix them thoroughly.
• Set aside for at least 30 minutes or best if overnight.
• In a large skillet (I use a cast iron grill pan here), heat 1 Tbsp sesame oil over medium-high.
• Cook the marinated meat in a single layer until cooked through, about 5 minutes. Transfer the meat to the plate and sprinkle with sesame seeds.
• If you have a single serving cast iron plate, you can use it to keep the meat warm for a longer time.