Maeun Bulgogi 매운 불고기 (Spicy Korean Barbecue Beef)

• 2 pounds rib eye steak
• 5 tablespoons sugar
• 1 cup soy sauce
• 2 tablespoons sesame oil
• 3 garlic cloves minced
• 1 teaspoon ginger minced
• 2 tablespoons mirin cooking wine
• 4 tablespoons gochujang red pepper paste
• 1 tablespoon gochugaru red pepper flakes
• 1 onion julienned
• 1 carrot julienned
• 3 green onions cut into 2-inch pieces
• sesame seeds garnish

1. 1. Try to cut the beef into paper-thin slices, set aside in glass bowl.
2. 2. Mix all the sauce ingredients together minus the gochujang (red pepper paste). Add the sauce to the meat, coat well by hand. Marinate in the refrigerator for a minimum of a few hours, although overnight refrigeration is recommended.
3. 3. After marination, cook the meat on medium high heat using a non-stick skillet or frying pan (adding a little oil is optional). Add 1 tbsp of gochujang (more if you want it spicier) for each serving. Cook until meat loses its pink color or until browned, about 5~7 minutes. Add vegetables during the halfway mark to retain their crispness.
4. 4. Serve hot with rice and banchan (side dishes) including lettuce varieties for wrapping. Red leaf lettuce, Boston bibbs, and romaine lettuce work best.

sugar, soy sauce, sesame oil, garlic, ginger, mirin cooking wine, gochujang red pepper, gochugaru red pepper, onion, carrot, green onions, sesame seeds

Taken from www.yummly.com/recipe/Maeun-Bulgogi-_Spicy-Korean-Barbecue-Beef_-1665637 (may not work)