bulgogi (korean Bbq Beef)

Ingredients:

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2lb ribeye, lean (or top sirloin or any tender prime beef cut), thinly sliced, 2mm to 3mm ( ⅛ inch) thickness

1 onion, sliced thinly

4-6 green onions (cut the white portion of the green onions in 3 inch chunks... Save the green tips for garnish)

½ cup carrot (optional)

2 tbsp toasted sesame oil

1 tbsp toasted sesame seeds

1 tbsp cooking oil (peanut oil)

¼ cup soy sauce (low sodium preferred)

¼ cup water

3 tbsp brown sugar

2 tbsp rice wine (mirin)

1 apple (or asian pear, small, cored and pealed)

1 tbsp minced garlic

1 tsp minced ginger

⅛ tsp ground black pepper

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Marinade:

Blend marinde ingredients below in a mixer or food processor until smooth. Set aside.

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¼ cup soy sauce (low sodium preferred)

¼ cup water

2 tbsp toasted sesame oil

3 tbsp brown sugar

2 tbsp rice wine (mirin)

1 apple (small)

1 tbsp minced garlic

1 tsp minced ginger

⅛ tsp ground black pepper

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Meat Preparation:

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Place the thinly sliced meat, onions, carrots and white part of green onions in a mixing bowl and pour the marinade over it. Mix them well together while gently massaging the meat with your hands (It will be messy, so gloves are useful). Add the sesame oil and mix it into the meat. Cover the bowl with cling wrap and marinate the meat for at least 4 hours in the fridge, overnight marinade is preferred as it deepens the flavor

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Cooking:

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Preheat a large skillet/wok on medium high heat. Add the peanut oil to the pan. Add the marinated meat and onions to pan, cook it on medium high to high heat for 3-5 mins (until the meat and vegetables cook to your desired doneness).

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Serving:

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Serve the bulgogi with steamed rice, sprinkle with sesame seeds and green onion then serve. You can also add other Korean side dishes like Kimchi or pickled garlic stems.

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Hope you enjoy!