Bulgogi

So why all the Asian food? For those of you who don’t know, I’m half Korean so I was lucky growing up eating Korean and Cajun food. Bulgogi reminds me of when my grandmother would give me in a Ziploc bag to put in the freezer of the marinated meat when I was in college 🙂

When people ask me what they should for their first Korean dish I always suggest bulgogi because it is not spicy and the marinade makes the meat tender and delicious. Enjoy!

Fair warning, marinate this over night. Enjoy!

Ingredients:

• 1 pound of beef tenderloin, sliced thinly into pieces, I get mine from an Asian grocery star as this is not an uncommon item to purchase, you want to look for meat that you stir-fry
• Marinade (if you have more than 1 pounds of beef, please adjust accordingly):
  • ½ cup of crushed pear OR ½ a can of 7-up or Sprite
  • ¼ cup onion, finely chopped
  • 4 cloves of garlic, minced or crushed
  • 1 teaspoon ginger, minced or grated
  • 2 tbs soy sauce
  • 2 tbs brown sugar
  • a pinch of ground black pepper
  • 1 tbs toasted sesame oil

Directions:

1. Combine the marinade in a tupperware or bag
2. Add meat to the marinade
3. Marinade for 4-24 hours
4. Grill or stir fry the meat
   1. If you stir fry the meat, then toss in some thinly sliced onions and green onion