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Bulgogi (Korean Fire Meat)

Source of Recipe


Mother






List of Ingredients



• 1 lb. lean thinly sliced beef
  
• 3/4 c. soy sauce
  
• 1/4 c. sesame oil
  
• 1/2 c. sugar (you can add more to make it sweeter)
  
• 2 Tbs. mirin sauce*
  
• 3-4 cloves garlic mashed or minced
  
• 1 tsp pepper
  
• 1/4 small onion thinly sliced in strips*
  
• 1 Tbs. rice wine vinegar*
  
• 2-3 stalks chopped scallions
  
• 2 Tbs. sesame seed (toasted)
  
• 1 1" piece ginger sliced and pounded (to release flavor)
  
• papaya, pineapple w/juice, or 1 can soda*
  






Instructions



1. If you want to make the meat more tender you can soak the meat in the soda (like coke, sprite...) or fruit overnight. The enzymes/acids will make the meat tender.
   
   
2. Combine the rest of the ingredients in a medium bowl except meat and fruit. This is the time to take a sample taste and adjust.
   
   
3. Add the meat to the sauce. The meat shouldn't be swimming in the sauce. I usually have to press down on the meat for the sauce to cover everything.
   
   
4. If the meat is "swimming" in the sauce just add more meat or take some sauce out. It will be too salty if you let it "swim."
   
   
5. Cover with plastic wrap. Let it sit for a few hours or overnight if possible. Trust me it will be more tender and much tastier this way than if you just marinated it for 15 minutes.
   
   
6. This sauce is good on chicken also but I usually add a little more sugar and I would definitely let it marinate overnight.
   
   






Final Comments


Enjoy this with rice and other Korean style vegetables.