Sunday, April 4, 2010
1 lb beef, thinly sliced - I usually buy mine already sliced from the korean market
1/2 cup carrots, julienned
1 medium onion, sliced thinly
1/2 cup Kamjang ( Korean Soy sauce)
5 Tbsp sugar
10 cloves garlic, finely chopped
1/2 tsp salt
5 Tbsp Mirin ( sweet sake)
2 Tbsp sesame oil
2 Tbsp toasted sesame seeds
5 scallions, sliced diagonally into 2 inches
1. mix all ingredients for marinade then add beef and marinate for 2-3 hours in the refrigerator.
2. heat sauce pan and add sesame oil. Keep the fire on medium and keep an eye on your pan since sesame oil tends to burn faster than vegetable oil. Add onion and saute until it turns transparent, remove from pan and set aside.
3. Turn the heat to medium high and saute marinated bulgogi until most of the liquid has evaporated. Add the sauteed onions and carrots and cook for another 3 minutes.
4. remove from heat and serve.
*** bulgogi can also be grilled ( traditional way of cooking)
*** i love onions so i always put tons of onions on my bulgogi