Bulgogi

Bulgogi is one of the most popular dishes in Korea, along with kimchi. Bulgogi is made by marinating thin slices of beef. The marinade is made with a combination of soy sauce, sesame seeds, sesame oil, garlic, pepper, sugar, and scallions.

The meat is typically grilled and is often served with rice and lettuce. The lettuce is used to make a wrap. Korean hot pepper paste if often used as a condiment on this dish.

Raleigh and I made our first attempt at bulgogi a few nights ago. For our first try, we think it turned out pretty good. The presentation of the dish leaves a lot to be desired, but you get the idea!

3lbs sirloin of sliced ribeye
10 TBS soy sauce
5 TBS brown sugar
10 TBS pear or onion juice
7 TBS rice wine (for cooking)
1/2 tsp ginger juice or 1/4 tsp puree
5 TBS chopped green onion
3 TBS crushed garlic
2 TBS toasted sesame seeds
2 TBS sesame oil
1/2 tsp black pepper

Mix all ingredients except meat, and set aside.
Add very thinly sliced meat, marinate 2 hours to overnight in refrigerator.
Pan fry, grill or throw in crock pot (with all marinade for crock pot or pan fry).
Last minute add enoki or mushrooms and bok choy
Serve with sticky rice.
Or Use red leaf lettuce to make mini wraps with rice, bulgogi, raw thin garlic sliced and top with gochujang-Korean red pepper paste.