Korean Beef Bulgogi

Korean Beef Bulgogi is usually made of thinly sliced steak like sirloin or ribeye. It's a super popular Korean BBQ restaurant staple that you can cook them at home on a skillet or on your BBQ using a griddle plate. 

They are savoury and flavourful and either serve bulgogi with steamed rice or use it to make lettuce wraps/ lettuce cups by adding some fresh veggies and kimchi. 

2.5 lbs/ 1 kg thinly sliced sirloin, ribeye, flank steak or brisket 
1 apple or Asian pear
8 cloves of garlic
2 tbsp roasted sesame seeds
1/4 cup soy sauce
1/4 cup mirin 
1 tbsp fresh ground pepper
1 tbsp sea salt
1/4 cup brown sugar
2 tbsp sesame oil
1 medium red onion

Place all ingredients listed (except for the beef) in a food processor or blender and mix for 1 minutes. 

Pour the marinade over the sliced beef in a large mixing bowl and toss to coat the beef evenly. 

Ideally, let the beef marinate in the fridge for 1 hour, or you can refrigerate overnight for a deeper flavour. 

To cook the bulgogi, heat 1 tbsp canola oil in a large skillet/frying pan over medium-high heat. 
Add beef and cook for 5-7 minutes until well done. 

Serve with rice and your favourite stir fry veggies OR serve as lettuce wraps with rice, beef bulgogi, shredded carrots, cucumber and kimchi.