| Ingredients | | | | to a medium-high heat then add the beef, a few |
| 1 1/2 lbs boneless rib eye steaks, cut into very thin | | | | peices at a time and brown them on each side, |
| slices 5-6" long x 2" wide (I use Black Angus) | | | | taking care not to burn them. |
| 4 tsp. granulated sugar | | | | You can reduce the chance of the beef sticking to |
| 1/4 cup light soy sauce | | | | the BBQ griddle by spraying on a very light coating of |
| 3 cloves minced garlic | | | | vegetable oil prior to bringing up the grills' |
| 3 scallions, chopped into inch long pieces | | | | temperature. |
| 1/4 tsp. white pepper | | | | Brown the beef for around 3 minutes until done, and |
| 1 tsp. sesame oil | | | | then serve the Korean BBQ beef bulgogi with |
| Method | | | | steamed white rice. |
| Combine the beef and sugar together thoroughly | | | | Serves 4 to 6 people |
| allowing it to rest for 2-3 minutes before adding the | | | | Note: Bulgogi is usually grilled, athough it is also |
| rest of the ingredients. | | | | commonly cooked in a skillet as well. A practice |
| Mix everything through allow to rest again for | | | | common at Korean barbecue, whole cloves of garlic, |
| another 60 minutes or so at room temperature. | | | | sliced onions, and chopped green peppers are often |
| Leaving it to stand refridgerated overnight is | | | | grilled or cooked at the same time. Bulgogi is also |
| preferable. | | | | often served with a lettuce or another type of leafy |
| Naturally, the longer you leave the beef to marinate | | | | vegetable, which is then used to wrap a slice of |
| the better. | | | | cooked meat, often along with a dab of ssamjang |
| When you are ready to cook, preheat the BBQ grill | | | | and then eaten whole. |