BULGOGI

Bulgogi is a marinade that is typical of all Korean BBQ houses, the primary star ingredients are the soy sauce and sesame oil and garlic. Very simple, it is similar to the Japanese teriyaki sauce, but with less emphasis on the sugar, depending on the region and chef of the Korean influence, I like Bulgogi with a less sweet flavor but more on the nutty side of the sesame oil and seeds.

INGREDIENTS

4 tbsp. soy sauce (I prefer Kikkoman)

1 1/2 tbsp. sesame oil

1 tbsp. sesame seeds

2 cloves of garlic minced

2 tsp. brown sugar

1 tsp. honey

1/2 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. ground red pepper flakes

1 lb. top sirloin beef, top grade well marbled thinly sliced

1 red bell pepper julliened

1/2 sweet round onion chopped

1 stalk green oninon chopped

Combine all of the ingredients in a glass or stainless steel bowl from the soy sauce to the red pepper flakes and mix it well in a bowl. Then add in the rest of the ingredients, and marinade it overnight for the best soak, or at least 4 hours before grilling.

DIRECTIONS:

1. Heat up a gas or charcoal grill to medium high heat. (The meat is sliced thin already, a nice hot grill will sear it and develop a nice char).

2. Cook the slices for about 3-4 minutes per side or until you decide its doneness, what the heck people eat beef raw.

3. Serve it hot with white rice and kim chi.

My favorite for the marinade is Kikkoman Soy Sauce