Bulgogi

• Marinade
• 1 pound Sliced Beef (Top Sirloin, Hanger Steak, Skirt Steak, Flat Iron, Short rib), or Boneless Pork Loin, or Skinless Boneless Chicken Breasts or Thighs
• 3 tablespoons Soy Sauce
• 2 tablespoons Brown Sugar
• 1 tablespoon Honey
• 2 tablespoons Sake, Red Wine, Korean Wine
• 1 tablespoon Sesame Oil
• 2 tablespoons Garlic, minced
• 1 tablespoon Ginger, minced
• 1 tablespoon Gochujang
• 1 teaspoon Black Pepper
• 2 teaspoons Sesame Seeds
• 1 tablespoon Green Onion, chopped
• 1/2-1 Asian Pear or Bosc Pear, pureed
• Ssam, Sssamjang Sauce, and Toppings
• 1 bunch Bib Lettuce, Living Lettuce, Boston Lettuce, Red Cabbage for Ssam
• 2 tablespoons Soybean Paste such as Doenjang or Miso
• 1 tablespoon Gochujang
• 1 teaspoon Garlic, minced or grated
• 1 teaspoon Ginger, minced or grated
• 1 teaspoon Green Onion, finely chopped
• 1 tablespoon Sesame Seeds
• 2 tablespoons Mayonnaise
• 1 teaspoon Sesame Oil
• Suggested Toppings: Broccoli Slaw featuring Shredded Carrots, Broccoli and Red Cabbage. Red Bell Pepper. Asian or Bosc Pear. White Rice. Green Onion.

1. Marinade: Slice your choice of meat very thin. Place in a Ziploc gallon size bag. Mix marinade ingredients together. Pour over meat in the bag. Marinate 4 hours up to overnight
2. For the sauce; mix all ingredients together. Add more mayonnaise if sauce is too spicy. Cut the toppings small in order to be able to stuff it into a cabbage wrap.
3. To cook the meat: Heat pan over medium heat. Add half the meat and cook until its just starting to brown and is quite tender. Remove first batch from pan and cook second batch. Serve with toppings and Ssamjang sauce.

marinade, beef, soy sauce, brown sugar, honey, red wine, sesame oil, garlic, ginger, gochujang, black pepper, sesame seeds, green onion, asian, sssamjang sauce, bib lettuce, soybean paste such, gochujang, garlic, ginger, green onion, sesame seeds, mayonnaise, sesame oil, broccoli

Taken from food52.com/recipes/77422-bulgogi (may not work)