Bulgogi (Korean Bbq Beef)

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

subheading: MAIN:

800 g rib eye (1.76 pounds) or top sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (⅛ inch) thickness

1 onion (130 g / 4.6 ounces), optional, peeled & thinly sliced

2 stalks green onion (55 g / 2 ounces), optional, thinly sliced

½ carrot (55 g / 2 ounces), optional, peeled & thinly sliced

1 Tbsp toasted sesame oil

1 Tbsp toasted sesame seeds

1 Tbsp cooking oil (I used rice bran oil)

subheading: BULGOGI MARINADE:

6 Tbsp soy sauce (I use regular Kikkoman soy sauce)

3 Tbsp brown sugar

2 Tbsp rice wine (mirin)

1 red apple or asian pear (155 g / 5.5 ounces)

½ onion (80 g / 2.8 ounces)

1 Tbsp minced garlic

1 tsp minced ginger

⅛ tsp ground black pepper

Directions at mykoreankitchen.com

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