불고기 (Bulgogi - Korean Marinated Beef)

• 4 pounds ribeye Choice, thinly sliced
• 1 onion I normally use White, but Yellow onion is fine
• 3 tablespoons sake or soju., I normally get a large bottle of cheap sake and put one whole ginger, julienne, and store it in the fridge for cooking
• 1 cup soy sauce depending on the volume of meat and personal preference, you may want to increase or decrease the amount
• 1/2 cup sugar can add more to taste
• 2 1/2 tablespoons garlic add/subtract per taste, minced
• 1 leek Korean, 2 in. long, some asian markets will just call it green onions. Look for the one that's bigger than scallions, but not American Leek
• 3 scallions diced
• 3 tablespoons sesame seeds roasted
• 4 tablespoons sesame oil
• 2 carrots jullienne
• 2 tablespoons extract fermented soy, optional. Sold in Korean markets. Look for . It gives more umami. If not you can just add mushrooms for added umami, or omit completely
• 1 tablespoon black pepper fine ground, I wouldn't use fresh ground, because the pepper will overpower the marinade. The marinade does not have strong flavors. This is not the same as fermented soybean paste.

1. In a large bowl (biggest bowl you have), place the sliced choice ribeye and separate the slices. Make sure they are not stuck together.
2. Pour cold water into bowl and drain liquid and remove as much blood as possible. (The blood will coagulate when cooked and will leave a pungent taste to the Bulgogi. Remember, Bulgogi is not meant to have strong flavors) You may need to repeat this step two times to get enough blood out.
3. Put the sake into the bowl and mix with meat well and let it rest for 30 min.
4. While the meat is sitting, in another bowl, place the garlic, soy sauce, sesame oil, sesame seeds, sugar, and fermented soy extract and mix well.
5. Put the rest of the ingredients with the bowl containing the ribeye
6. Pour the sauce into the meat and mix it well so the meat is equally covered and the vegetables are evenly mixed.
7. Cook a small amount to taste and fix to taste. (more sugar, soy sauce, etc. If it is too salty, pour some water)
8. If the Bulgogi tastes good, you can cook it right away on a frying pan on medium-high heat. But for best flavor, let the marinade sit for at least overnight to let all the ingredients fuse well and deepen its flavor.
9. Sprinkle some scallions, sesame seeds, and/or red pepper (chiffonade) for garnish.

ribeye choice, onion, sake, soy sauce depending, sugar, garlic, korean, scallions, sesame seeds roasted, sesame oil, carrots jullienne, fermented soy, black pepper

Taken from www.yummly.com/recipe/-_Bulgogi---Korean-Marinated-Beef_-1587705 (may not work)