Bulgogi

• 1 lb rib eye
• 14 cup soy sauce
• 2 tablespoons sugar
• 1 tablespoon sesame oil
• 1 tablespoon mirin
• 12 medium onion, grated
• 2 garlic cloves, minced
• 1 teaspoon grated fresh gingerroot
• 1 teaspoon sesame seeds, toasted
• 14 teaspoon black pepper
• romaine lettuce or bibb lettuce
• 1 cup cooked white rice
• 4 teaspoons hot bean paste

1. Freeze rib eye for 15-20 minutes before slicing very thin, against the grain.
2. In a large zip top bag, combine marinade ingredients with sliced beef.
3. Press out as much air as possible and seal bag.
4. Refrigerate 30 minutes, turning over once after 15 minutes.
5. Preheat grill pan or large skillet over high heat.
6. Remove meat from marinade, draining well.
7. Add to pan.
8. Cook a few minutes on each side until nicely browned.
9. Serve beef with lettuce, rice, kimchi and bean paste.
10. To eat, spread a small smear of bean paste on a lettuce leaf.
11. Add a bit of kimchi, a couple of pieces of beef and a spoonful or rice.
12. Roll up and devour.

eye, soy sauce, sugar, sesame oil, mirin, onion, garlic, gingerroot, sesame seeds, black pepper, romaine lettuce, white rice, hot bean paste

Taken from www.food.com/recipe/bulgogi-366346 (may not work)