Bulgogi

This recipe as easy as it’s going to get.

Here’s my tweaked bulgogi (korean bbq) recipe that I use because it’s easy to remember based on proportions.

2 tbsp soy sauce
1 tbsp water
1 tbsp sugar
1 tsp sesame oil
1 tsp sesame seeds
1 tsp chopped garlic
1 tsp grated ginger (optional)
1 medium onion, sliced
a few stalks of scallions
dried chili flakes/peppers to taste

*Some people use apple juice instead of sugar, I think I might try that next time. Sounds delicious.

This makes enough marinade for about 1/2 lb of beef, thinly sliced (any cut you want, preferably something tender). Marinade for at least half an hour or preferably overnight. Of course you can adjust the marinade if you like yours sweeter or saltier. I like to make big batches of this when ribeye steak goes on sale. If you can’t get your butcher to slice it thin for you, just throw it in the freezer for about an hour so it’s firm and slice thinly (as thin as you can!) against the grain. I put them in single-serve baggies and freeze them. Then you can take them out and grill them or just cook them in a pan on high heat. Doesn’t take more than a few minutes to cook since the meat is thinly sliced. Goes great with some rice and kimchi!

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