Bulgogi

Ingredients:

• 1 pound (450g) beef ribeye, thinly sliced
• 1/4 cup (60ml) soy sauce
• 2 tablespoons (30g) brown sugar
• 2 tablespoons (30ml) sesame oil
• 4 cloves garlic, minced
• 1 small onion (about 100g), finely sliced
• 1/2 teaspoon (2g) ground black pepper
• 1 tablespoon (15ml) rice wine (mirin)
• 1 tablespoon (10g) toasted sesame seeds
• 2 green onions, chopped

Instructions:

1. In a large bowl, combine soy sauce, brown sugar, sesame oil, garlic, onion, black pepper, and rice wine to create the marinade.
2. Add the thinly sliced beef to the marinade, mixing until well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
3. Heat a large skillet or grill pan over medium-high heat.
4. Add the marinated beef in batches, spreading it out in a single layer to ensure even cooking. Do not overcrowd the pan.
5. Cook the beef for about 2-3 minutes on each side or until it is nicely caramelized and cooked through.
6. Remove the cooked beef from the skillet and set aside. Repeat with the remaining beef.
7. Once all the beef is cooked, sprinkle with toasted sesame seeds and chopped green onions.
8. Serve hot with steamed rice and side dishes like kimchi.

Notes:

For best results, freeze the beef slightly before slicing to achieve very thin slices. Bulgogi is traditionally cooked over a grill, but a skillet works well for home cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For a spicy variation, add a tablespoon of gochujang (Korean red chili paste) to the marinade.