Bulgogi

• 2 lbs beef loin steaks, tip, thin sliced (Or any parts for grilling)
• 3 green onions, sliced in a bias
• 4 button mushrooms, sliced
• 12 onion, thinly sliced
• 14 cup soy sauce
• 14 cup sugar
• 14 cup water
• 2 tablespoons sesame oil
• 2 teaspoons pepper
• 1 teaspoon sesame seeds
• 1 -2 tablespoon minced garlic
• 1 tablespoon ginger juice
• 12 onion, grind in a food processor

1. Have sliced beef very thin.
2. Combine all ingredients in a big bowl.
3. Marinade beef and vegetables for at least 30 minutes.
4. 1-2 hours is the best, after more than several hours it will taste too salty.
5. Grill the beef.
6. Serve with rice.
7. Tips: Important tip is to use same amount of soy sauce and sugar.
8. If you do this a day ahead, reduce soy sauce.
9. And don't forget to put it in a refrigerator.
10. Ask a butcher to slice the beef very thinly.
11. Traditionally, bul go ki made with very thin slice of beef.
12. But store bought beef, rather thick slice works as well.
13. Or there's a sliced beef just for bul go ki in a Korean grocery.
14. You can grill this on a table top, with a shallow pan.
15. Grill with medium high heat and have the juice of beef and vegetables on rice.

beef loin, green onions, button mushrooms, onion, soy sauce, sugar, water, sesame oil, pepper, sesame seeds, garlic, ginger juice, onion

Taken from www.food.com/recipe/bulgogi-346581 (may not work)