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4 servings udon noodles, cooked

1 lb thinly sliced beef (I recommend ribeye)

2 stalks green onions, cut into 2 inch long pieces

½ large onion, thinly sliced

Sesame seeds for garnishing

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For marinade:

½ Asian pear or apple

6 cloves garlic

¼ cup soy sauce

2 tablespoons mirin

2 tablespoons brown sugar

5 tablespoons gochujang (adjust to desired spice level)

1 tablespoon sesame oil

1 cup @kettleandfire bone broth

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Instructions:

1. To a blender, combine all marinade ingredients (EXCEPT bone broth) and blend until fully combined.

2. To a large bowl, add your thinly sliced beef, green onions, and onions. Pour in about ¾ of the marinade and allow to marinate for at least 30 minutes.

3. Reserve the last ¼ of the marinade in the blender and add the bone broth. Blend until combined.

4. To a large pan, add a couple tablespoons of neutral oil and turn on high heat.

5. After a couple minutes, add your meat and completely cover the pan in one layer (do two rounds of cooking if not enough space). Allow the meat to cook, not touching for about 5 minutes, or until bottom of meat is beginning to get slightly crispy.

6. Flip the meat and cook for another minute or two until fully brown.

7. To a serving bowl, add 1 serving of your cooked udon noodles. Pour over the rest of the reserved marinade then top with about ¼ of the bulgogi. Garnish with sesame seeds.