Bulgogi

Ingredients

Main ingredients

2 lb beef sirloin (thinly sliced)

1 onion (sliced a ½ inch wide)

1 Carrot (julienne cut)

Sauce

1/2 Asian (Korean) pear

1/2 onion

8 Tbsp soy sauce

6 Tbsp sugar

4 Tbsp chopped green onion

2 Tbsp minced garlic

2 Tbsp Sesame seed oil

2 Tbsp cooking rice wine

Pepper to taste

1. Thinly slice beef, about lunchmeat thickness. I recommend cutting the meat when it’s half frozen. Set aside.
2. Finely blend 1/2 onion, 1/2 Asian pear in a mixer to a thick sauce like consistency.
3. In a large bowl, add onion and pear mixture, soy sauce, sugar, green onion, garlic, sesame seed oil, rice wine, and pepper.
4. Add sliced onion and carrot to the meat, then pour the sauce over it. Mix and massage well. Marinate over an hour or for the best taste refrigerate overnight.
5. Cook marinated beef in a frying pan. Serve and enjoy!

* The best cut for bulgogi is rib eye or sirloin, but nicely marbled chuck roast works fine too, as long as the meat is thinly sliced and marinated well.

* Instead of Asian pear, sometimes I use a can of pear. If you are using a can of pear, use a half of both pear and the pear juice of 14oz can.