Bulgogi (Korean BBQ Beef)

Paige Peterson

I served as a missionary in Seoul, South Korea and this recipe brings back very fond memories of that time. (See recipe for Cucumber Kimchi.) Bulgogi is served family style with steamed short grain rice and Kimchi. Also tastes great wrapped in lettuce and perilla leaves with ssamjang.

Approximately 2 lbs. of thinly sliced sirloin
1 large onion
2 stalks of scallions, diced
1/2 medium carrot, peeled
1 Tbsp. sesame seeds
1 Tbsp. cooking oil

Marinade Mix:
6 Tbsp. soy sauce
1 Tbsp. sesame oil
3 Tbsp. brown sugar
2 Tbsp. rice vinegar
2 Tbsp. grated yellow onion
1 Tbsp. minced garlic
1 medium red apple or Asian Pear (tastes best with Asian Pear if available), pureed
1 tsp. minced garlic
1/8 tsp. ground black pepper

Mix marinade ingredients together and combine in medium mixing bowl with meat; cover and refrigerate for at least four hours. Slice onions, carrots, and scallions in thin slices; heat skillet with cooking oil; add meat and vegetables. Stirring frequently cook on high heat for 3-5 minutes or until meat cooks thoroughly. Reduce heat and add sesame seeds. See above for serving ideas.