Mom's Bulgogi

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: 15 mins
• 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.