Korean Bulgogi (Thinly Sliced BBQ Beef)

• 2 pounds Rib Eye Steak
• 4 Tablespoons Gochujang Or Red Pepper Paste, Or To Taste (optional)
• 1 Tablespoon Gochugaru Or Red Pepper Flakes, Or To Taste (optional)
• 1 Small Onion Julienned
• 1 Small Carrot Julienned
• 2 Green Onion, Cut Into 2 Inch Pieces
• Sesame Seeds, For Garnish
• 5 Tablespoons Sugar
• 1/2 cups Soy Sauce
• 5 cloves Garlic
• 2 Tablespoons Sesame Oil
• 2 Tablespoons Mirin Or Cooking Wine
• 1 teaspoon Ginger

1. 1.
2. Cut the beef into paper-thin slices, set aside in glass bowl.
3. 2.
4. Mix all the sauce ingredients together.
5. Add the sauce to the meat, coat well by hand.
6. Marinate in the refrigerator for a minimum of a few hours, although overnight refrigeration is recommended.
7. 3.
8. After marinating, cook the meat on medium high heat using a nonstick skillet or frying pan (adding a little oil is optional).
9. Add gochujang and/or gochugaru (more if you want it spicier).
10. Cook until meat loses its pink color or until browned, about 5 to 7 minutes.
11. Add vegetables halfway into cooking, to retain their crispness.
12. 4.
13. Serve hot with rice and banchan (side dishes), including lettuce varieties for wrapping.
14. Red leaf lettuce, Boston bibbs, and romaine lettuce work best.
15. Nots: 1.
16. For easier slicing, stick the beef in the freezer for about 20 to 25 minutes.
17. This will make cutting much easier; were looking for paper-thin slices.
18. 2.
19. Although selecting premium cuts of meat is recommended for better taste and quality, my mom often uses cheaper cuts like chuck and blade, which work just fine.

gochujang, gochugaru, onion, carrot, green onion, sesame seeds, sugar, soy sauce, garlic, sesame oil, ginger

Taken from tastykitchen.com/recipes/main-courses/korean-bulgogi-thinly-sliced-bbq-beef/ (may not work)