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Beef Bulgogi

I like to start with the recipe, rather than a long history of the recipe of me writing it in some hill-side manor.

This recipe serves 4 adults and takes about 30 mins to cook, but 4 hours to marinate.


- 1.5lbs of sliced rib eye or similar meat

- 1/2 an Asian pear or Concord or Bosc.

- 1/2 a white onion

- 6 garlic cloves

- 1 inch of ginger root, peeled. Use a spoon to scrape it!

- 5 tbs soy sauce

- 3 tbs brown sugar

- Pinch of black pepper

- 1 tbs sesame oil

- 2tbs go-chu-jang (optional) You can also use 2 tsp of Sriracha.

Optional Veggies: 1 1/2 white onion— cubed

2 carrots— sliced thin

1/2 head of broccoli— chopped

3 stalks green onion— diced

1 serrano chili— minced


Slice your beef paper thin, if you want you can get it just a bit frozen, not hard, and then slice it, it works really well.

In a blender combine all other ingredients and blend into a nice purée. Cover the meet with the purée and mix well. Let sit in the fridge at least 4 hours or over night. The nice thing is the juices from the fruit and onion also work on the meat as a natural tenderizer.

In a medium-high heat pan, place 2tbs of oil and quickly fry up the meat, about 2-3mins per side and re-oil your pan in between batches, you will likely need to do 3 batches, maybe 4 depending on your size of the pan. It’s important to clean the pan a bit between too, you do not want to have any burning.

What I did was put everything in a bowl as it cooked and once my meat was done cooking I cleaned up my pan, a bit of oil and added my veggies with some salt and pepper, and sautéed them at high heat to add that signature wok essence. I added back the meat and turned off the heat reconstituting the dish.

Serve immediately with steamed rice and top with green onion!

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