Article by Gil "hannaone"
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Image by hannaone: Homestyle Bulgogi

불고기

One of the most popular Korean beef dishes is bulgogi. The dish is usually referred to as "Korean BBQ" in most restaurants. It may be grilled either in the kitchen or at the table, depending on the restaurant's setup. In some restaurants, bulgogi is available as a stir-fry dish with broccoli, carrots, onions, mushrooms, and other vegetables.

Recipe Type: Korean Meat Dishes, Beef, Stir Fry
Serves 4

Ingredients
2 lb lean beef (Rib eye, Flank Steak, Tenderloin, or your favorite cut)
salt
Marinade
3/4 cup natural brewed soy sauce
3/4 cup unsalted beef broth or water
1 small onion
1 small Asian pear*
6 cloves garlic
1 oz fresh ginger
1/2 cup sugar, brown sugar, or honey
3 spring/green onion
2 tsp pure toasted sesame seed oil
1 Tablespoon rice wine
1/2 tsp black pepper

*substitute: semi sweet apple, kiwi, Korean plum, nectarine, apricot

Directions
Mix Marinade:
Cut onion, pear/apple, and ginger into small pieces and place in blender with garlic and just enough water to
blend into a smooth liquid.
Pour into medium mixing bowl.
Trim root and top 1/8 inch of green onion, rinse in cold water, and finely chop. Add to bowl.
Add all other ingredients. Mix well and let stand for at least fifteen minutes.
Note: If marinade is very thick, you can thin it by adding water and soy sauce in a 1 to 1 ratio.
Prepare Meat:
Hand trim any outer fat from your cut.
Freeze meat until stiff to help in slicing.
Slice meat about 1/8 inch thick or less
Very lightly salt each slice on both sides and let stand for ten minutes.
Place meat into a bowl, pour in enough marinade to just cover the meat and mix well. (Any leftover marinade may be refrigerated for later use)
Cover and place in refrigerator. Let meat stand in marinade for at least one hour.
Meat may now be placed in zip lock style bags and frozen for later use or cooked.

Final
Heat wok or stir fry pan to high heat, add meat, (you may add other vegetable like sliced carrot, onion, and separated broccoli crowns at this point) and stir fry until well browned.
Serve with steamed white rice and ban chan.