1 + lbs. rib-eye steak; thinly sliced, from a Korean market
1/3 cup soy sauce or tamari
1 tablespoon Asian pear; shredded, or substitute 3 tb white sugar or xyitol
1 tablespoon sesame oil
3 cloves garlic; minced
1/4 medium yellow onion; halved and sliced into medium moon shaped slivers
2 green onions (including the white parts); finely sliced into small pieces
2 tablespoons toasted sesame seeds
1/4 teaspoon Red pepper flakes
2 pinches black pepper
1/4 teaspoon Fresh ginger; finely minced, optional
Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice. Enjoy!
Original recipe makes 4 Servings