Bulgogi

(Stacee Kosaka)

  • 2 pounds thinly sliced beef (rib eye or top sirloin)*
  • 3 scallions cut into 2-inch pieces
  • 1 small onion thinly sliced
  • 1 small carrot, thinly sliced

Marinade:

  • 6 TBS. soy sauce
  • 3 TBS. water
  • 2 TBS. sugar
  • 2 TBS. honey
  • 2 TBS. rice wine (or mirin)
  • 2 TBS. garlic
  • 2 TBS. sesame oil
  • 2 tsp. sesame seeds
  • 3 TBS. grated Asian pear (optional)
  • 1/8 tsp. pepper

Mix all the marinade ingredients in a large bowl. If using packaged pre-sliced meat, separate the slices. Add the meat and vegetables to the marinade and toss gently to combine everything well. Marinate the meat for about an hour.

Grill on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. Preheat and lightly oil with sesame oil before adding the meat. If pan frying, do not crowd the skillet.