Mom's Bulgogi

Submitted by Judy in San Antonio

"This Korean BBQ was the first recipe my mother-in-law taught me after the wedding. It was one of my husband's favorites and I've made many batches since. She also showed me that I can ask the butcher at the grocery store to thinly slice the roast for me - what a time saver! I usually divide a batch into meal-sized portions into vacuum seal bags and store in the freezer. Defrost, grill and serve with rice for a quick meal!"

 

• Ready In: 15mins
• Ingredients: 10
• Serves: 10-12

ingredients

• 5 lbs beef brisket or 5 lbs chuck roast, sliced thin
• 1 (10 ounce) bottle mirin
• 3 bunches green onions, chopped
• 2 tablespoons sesame oil
• 2 onions, sliced thin
• 2 tablespoons sugar
• 3 garlic cloves, diced
• 1 tablespoon sesame seeds
• 2 inches piece gingerroot, chopped or grated
• salt and pepper

directions

1. Mix all the ingredients except the beef into a large container with a secure lid.
2. Stir the beef into the marinade, making sure the marinade thoroughly mixed through the beef.
3. Marinate overnight.
4. Saute the beef in a hot skillet or grill and serve with rice.