Mika's Bulgogi

Mika G.'s Note:

After adopting my daughter from S. Korea I have a passion for making Korean food. This is a wonderful bulgogi recipe and so easy. Cooking time does not include marinating overnight. *Have your butcher slice the beef paper thin for you.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 -1 1/2 lb beef, ribeye, sliced paper thin
• 6 tablespoons soy sauce
• 3 tablespoons sugar
• 1 tablespoon honey
• 4 tablespoons rice wine
• 2 tablespoons sesame oil
• 1 tablespoon toasted sesame seeds
• 1/2 teaspoon black pepper
• 1 onion, thinly sliced
• 4 -5 garlic cloves, minced

Directions:

1. Mix together everything except meat to make marinade. Rip meat into small pieces and add meat to marinade mixture. Mix in very well and let sit overnight.
2. Preheat a large skillet with sesame oil. Add beef mixture and cook until browned.
3. Serve over rice.

Reviews

[Chef Wedemeyer]

Mika I just love this Bulgogi recipe! It's by FAR our favorite for bulgogi and my kids beg for it. We are making it for her birthday tonight. Love ya!!!

[Don't Call Me Martha]

My family loves this. I make it the traditional way, wrapped in a lettuce leaf with rice, but we also use this as a marinade/sauce. I bought a whole NY strip which turned out to be tough so I have been cutting the steaks into thirds (for more coverage area but still easy to grill) and soaking them in this before grilling. YUM! (then I cook the sauce to thicken/reduce a bit and we have that over rice. Now the family wants to try it on chicken too. A nice versitile sauce!