Possibly one of the most popular Korean dishes, a good bulgogi (불고기) is hard to beat and easy to make.
2 l/2 lb beef sirloin (or ribeye) sliced thinly
1 cup of soy sauce
l/2 cup of sugar
3 cups of water
2 stalks of green onion, chopped
2 cloves of garlic, peeled
l/4 cup cooking wine, or any rice wine
2 tbsp of sesame oil
l/2 medium sized onion, chopped
1 medium size Asian pear, peeled and cut into small pieces
2 tsp black pepper
1 tbsp pine nut (optional)
To make the bulgogi sauce, grind green onion, garlic, onion, pear, and pine nut in a blender, adding 1 cup of water.
Squeeze out the blender mixture using a cheese cloth; you should have about 2 cups of liquid. Add the soy sauce, cooking wine, sesame oil, sugar and water (1 1/2 more cups) into this liquid and stir well. This recipe will make sauce enough for about 10 lb of meat.
Lay the thinly sliced beef in a large plastic storage container. Pour enough sauce to cover the meat, stir and marinate for at least 1 hour or overnight in the refrigerator. (Leftover marinated galbi can be frozen for later use. Also left over sauces can be frozen and used later.)
The traditional method of cooking bulgogi is to grill it, however it is also commonly cooked in a pan. Preheat an ungreased frying pan until hot, add the marinated meat and stir fry on high heat until brown on both sides.
You can serve bulgogi sangchu ssam style (lettuce wraps) by rinsing leaves of red leaf lettuce and serving with daubs of ssamjang.