Bulgogi

• Gluten free

• Meat

  • 2 lbs Beef

• Produce

  • 1 Carrot, small
  • 2 tbsp Garlic
  • 1 Onion, small
  • 3 tbsp Pear, Asian
  • 3 Scallions

• Condiments

  • 2 tbsp Honey
  • 6 tbsp Soy sauce

• Baking & Spices

  • 1/8 tsp Pepper
  • 2 tsp Sesame seeds
  • 2 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Sesame oil

• Beer, Wine & Liquor

  • 2 tbsp Rice wine

• Liquids

  • 3 tbsp Water

Found on koreanbapsang.com

Description

Ingredients

• 2 pounds thinly sliced beef (rib eye or top sirloin)*
• 3 scallions cut into 2-inch pieces
• 1 small onion thinly sliced
• 1 small carrot, thinly sliced
• 6 tablespoons soy sauce
• 3 tablespoons water
• 2 tablespoons sugar
• 2 tablespoons honey
• 2 tablespoons rice wine (or mirin)
• 2 tablespoons garlic
• 2 tablespoons sesame oil
• 2 teaspoons sesame seeds
• 3 tablespoons grated Asian pear (optional)
• 1/8 teaspoon pepper

Directions

• Mix all the marinade ingredients in a large bowl. If using packaged pre-sliced meat, separate the slices. Add the meat and vegetables to the marinade and toss gently to combine everything well. Marinate the meat for about an hour. Grill on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. Preheat and lightly oil with sesame oil before adding the meat. If pan frying, do not crowd the skillet.