Bulgogi

Bulgogi is a Korean griddled beef dish. I made it for JongSeob, our Korean student as part of his graduation dinner. Along with cheeseburgers.

Sirloin steak is sliced very thinly, tenderized with a mallet and cut into bite-size pieces. Susie did the meat prep because of my ailing arms.

The marinade consists of finely sliced Asian pear, yellow onion, sliced scallions, crushed garlic, sesame seeds, sugar, soy sauce sesame oil and black pepper.

The meat marinates for about an hour. No more than two hours or it will become too salty.

The meat along with the marinade is cooked in a pan over medium heat until cooked through. The marinade forms a glaze on the meat and the excess can be served over rice, or used as a dipping sauce.

Quite simple really.

I served it with rice and lettuce leaves from the garden. Meat and rice is rolled into a lettuce leaf and then enjoyed. Thoroughly.

We all loved it. It was so delicious, and so simple to make. It will happen again. Sooner rather than later.

Bon appétit!