Bulgogi

When people tell me they like Korean food, its usually Korean BBQ.

And more specifically, BULGOGI.

My big secret: add the sesame seed oil and black pepper directly to meat, not the marinade.

I have no idea why, it is just the way that grandma does it, so it’s how I do it.

Also, add sliced onions right before you’re ready to cook.

Perfectly marinated and ready to cook.

In the next few posts, I’ll be sharing some of my favorite ways to enjoy bulgogi.

I hope you try them all.

Ingredients:

1. 2 lbs ribeye, sliced thin
2. 2 Tb sesame seed oil
3. few shakes of black pepper
4. 1 large Asian pear, peeled and deseeded
5. 4 cloves garlic
6. 3 Tb sugar
7. 2/3 C soy sauce
8. 1 small onion
9. scallions, chopped
10. sesame seeds

@cookingwithkinsley

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Directions:

1. Add sesame seed oil and black pepper to meat, set aside
2. Blend Asian pear, garlic, sugar and soy sauce together
3. Add to meat and mix
4. Refrigerate for at least one hour
5. Add thinly sliced onion
6. Pan fry on high heat
7. Garnish with scallions and sesame seeds

Notes:

• you can use other cuts of beef, just make sure its thinly sliced
• you can also use the marinade for chicken, pork, tofu…etc… even lentils!
• if you don’t have Asian pear, you can use a sweet apple, no granny smith apples
• serve with a big scoop of rice and a fried egg