2tablespoonsrice wine (mirin or red wine works too)
1tablespoonsesame oil
2tablespoonsgarlic, minced
1teaspoonground black pepper
2teaspoonstoasted sesame seeds
1tablespoongreen onion, chopped
2tablespoonspears, puree(Asian pear if available, or 1 Tbs grated kiwi or 3 Tbs onion puree work as well)
DIRECTIONS
Mix all of the marinade ingredients together except for the beef and any optional vegetables as mentioned in the description.
Add the beef (and any optional vegetables) to the marinade prepared above – in a large bowl or zip bag. Make sure the marinade is well mixed with the beef. You will need to use your hands here and just massage everything together.
While the beef is in the marinade, heat the charcoal until the coals are grey. Add the meat slices and any vegetables to the mesh tray or basket.Turn the beef slices (and vegetables if using) a time or two while cooking.They will only take a few minutes, but you want to make sure they are cooked through and slightly charred for the best flavor.
If pan-frying, pan should be hot enough so that the meat sizzles as it touches the pan. Also, if you put too much meat into the pan and/or the heat is too low, you will end up with a lot of the meat juice leaking out of the bulgogi and you end up with Bulgogi stew.
Serve with rice, or wrapped in lettuce leaves, or make a bulgogi bowl with rice on the bottom and beef and vegetables placed on top.
