Ingredients
- 1/2 onion
- 3 green onions/scallions
- 4 inch carrot
- 1-1/2 lb thinly sliced beef (chuck or rib eye) (can also use tenderloin, top sirloin)
- 1 Tbsp sesame oil
- Sesame seeds
Bulgogi Marinade
- 4 Tbsp Korean soy sauce
- 2 Tbsp sesame oil
- 3 Tbsp brown sugar
- 8 cloves garlic
- 1/2 Asian pear
- Freshly ground black pepper
Instructions
- To make the bulgogi marinade, add 4 Tbsp soy sauce, 2 Tbsp sesame oil, and 3 Tbsp brown sugar, and crush 8 cloves garlic (or minced garlic) in a large bowl.
- Grate 1/2 of an Asian pear (I used an apple).
- Add freshly ground black pepper and mix all together.
- Cut the onion into thin slices and cut the green onion into 2 inch pieces and then cut in half lengthwise.
- Using a peeler, peel some carrot (or slice thinly). Add the onion, green onions, carrot in the marinade and mix all together.
- Add the meat in the marinade, separating each slices. Mix all together to coat with the marinade.
Set aside for at least 30 minutes or best if overnight.
- In a large skillet , heat 1 Tbsp sesame oil over medium high heat.
- Cook the marinated meat in a single layer until cooked through, about 5 minutes. Transfer the meat to the plate and sprinkle with sesame seeds.Original from https://www.justonecookbook.com/wprm_print/61293
