Bulgogi (Korean Barbecue Beef) Recipe

• 1 sm yellow onion coarsely minced
• 1/4 c. sake
• 1/3 c. soy sauce
• 2 Tbsp. sugar
• 2 med garlic cloves smashed, and finely minced
• 1 piece fresh ginger - (3/4" long) peeled, smashed, and finely minced
• 1 x scallion smashed, and thinly sliced
• 1 1/2 tsp grnd toasted sesame seeds
• 1 tsp toasted sesame oil
• 1 pch freshly-grnd black pepper
• 1 lb rib eye
• 1 lb short ribs Red leaf lettuce leaves (optional) Garland chrysanthemum leaves (optional) Sesame leaves (optional) Korean warm red-pepper paste

1. Slice rib-eye 1/8-inch thick; score with a knife and lb..
2. Thinly slice short ribs crosswise, score and lb.
3. 1/8-inch thick.
4. Combine onion and sake in bowl of a food processor fitted with the steel blade.
5. Process till the texture resembles applesauce.
6. Transfer to a large bowl.
7. Add in soy sauce, sugar, garlic, ginger, scallion, sesame seeds, sesame oil, and pepper.
8. Stir to combine.
9. Add in meat, and stir to coat.
10. Cover with plastic wrap, and chill for at least 4 hrs and up to overnight.
11. Heat broiler, or possibly prepare grill.
12. Remove from marinade.
13. Transfer to baking sheets, and broil or possibly grill till golden, 2 to 4 min per side.
14. Place a lettuce leaf on a clean work surface.
15. Top with a few chrysanthemum leaves, a few sesame leaves, and a dollop of warm red-pepper paste.
16. Lay a few slices of beef over pepper paste, and roll up like a burrito.
17. This recipe yields 4 servings.

onion, sake, soy sauce, sugar, garlic, ginger , scallion smashed, sesame seeds, sesame oil, black pepper, eye, short ribs red leaf lettuce

Taken from cookeatshare.com/recipes/bulgogi-korean-barbecue-beef-94910 (may not work)