Korean Beef Bulgogi
- 1 lb thinly sliced beef sirloin (sliced about 2-3mm thick, against the grain-it is easier to slice when partially frozen. Use a sharp)
- garlic, 5 minced cloves (I used a garlic press)
- ginger, fresh 1/2-1 inch piece (if you like lots of ginger, go for the 1in piece)
- 1 medium yellow onion, peeled
- 2/3 cup soy sauce
- 2 tablespoons toasted sesame seed oil
- 2 -4 tablespoons white sugar (I like mine on the sweeter side, I went with 4)
- cracked pepper, to taste
- 1 onion (this one is for cooking)
- 1/2 cup shredded carrot
- crushed red pepper flakes, to taste
- Using an very fine grater, grate the onion and ginger (alternatively, you can just blend till liquid but this makes the marinade a bit watery).
- Mix together with the soy sauce and minced garlic, and 2 T sugar then taste for sweetness. If it's not quite sweet enough for your tastes, add all of the sugar.
- Put the sliced meat into a bowl, then pour the marinade over the top, add the sesame seed oil, and cracked pepper to taste.
- massage all the marinade into the meat for about 1-2 minutes, making sure none of the slices of beef are stuck together and that the marinade has been distributed evenly throughout.
- Cover and store in the fridge for at least a few hours, preferably overnight.
- When it's time to cook: Cut the second onion in half lengthwise and slice into thin strips.
- Heat an unoiled non-stick frying pan at med-hi heat. Add beef with marinade, red pepper if using, carrot and onion. Cook till done, about 10-15 minutes.
- Serve over rice.
beef sirloin, garlic, ginger, yellow onion, soy sauce, oil, cracked pepper, onion, shredded carrot, red pepper
Taken from www.food.com/recipe/korean-beef-bulgogi-382047 (may not work)