Bulgogi (Thinly Sliced Marinated Beef)

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Recipe Ingredients:

• 2 l/2 lb beef sirloin (or ribeye) sliced thinly
• Bulgogi Marinade
• 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)

Recipe Steps:

• 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.

Serving Size: 5
Preparation Time: 35 minutes

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