Cookbook:Bulgogi


 * Korean Cuisine

Ingredients

 * 1 lb (450 g) beef suitable for grilling, sliced as thin as possible
 * 3 green onions, sliced on the bias
 * 4 button mushrooms (optional), sliced
 * ½ onion (optional), thinly sliced
 * ¾ cup soy sauce
 * ¼ cup white granulated sugar
 * ¼ cup (4 tbsp) sesame oil
 * 4 tsp pepper
 * 1–2 tbsp minced garlic
 * 1 tbsp mirin (optional)

Procedure

 * 1) Combine all the ingredients in a big bowl. Marinate for at least 30 minutes, but marinating overnight will get the best flavor and tenderization.
 * 2) Grill the beef.
 * 3) Serve with rice.

Notes, tips, and variations

 * Use same amount of soy sauce and sugar.
 * If you do this a day ahead, reduce the amount of soy sauce and don't forget to put it in a refrigerator.
 * Use thinly-sliced beef, available specifically for Bulgogi in some grocery stores, for best results.
 * You can grill this on a table top, with a shallow pan. You can also use just a normal fry pan.
 * Grill over medium-high heat and have the juice of beef and vegetables on rice.
 * You may marinate the beef in cola (Coca-Cola works best) instead of using just sugar. The extra liquid helps the meat to absorb the marinade more quickly.
 * You can also add 1 finely-chopped or grated Korean pear to your marinade overnight in lieu of sugar or cola. This will help tenderize the meat.