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KOREAN BARBECUE STEAK (BULGOGI)
1 pound boneless beef rib-eye, thinly sliced
1/3 cup Asian sesame oil
1/2 cup soy sauce
1 tbsp sugar or to taste
5 garlic cloves, crushed
1/2 teaspoon freshly ground black pepper
1 tablespoon mirin
Pinch of myulchi dashida (anchovy-flavor soup stock), optional
6 green onions, white finely chopped, green chopped in 1-inch slivers
1/2 small yellow onion, cut into 1/2-inch wedges
1/2 Asian pear, peeled, cored and chopped
2 teaspoons toasted sesame seeds
Steamed rice
Large red-leaf or green-leaf lettuce leaves
Gochu jang (Korean hot red pepper paste)
Mix together the sesame oil, soy sauce, sugar and garlic in a medium bowl, taste, adjust seasonings to taste. Add the black pepper, mirin, myulchi dashida, green onions, yellow onion, pear and sesame seeds.
Using your hands, blend together the meat and marinade in a glass bowl. Cover tightly with plastic wrap and marinate in the refrigerator for at least 1 hour.
Barbecue or broil quickly (2-3 minutes per side). Serve with steamed rice, lettuce leaves and hot red pepper paste. Serves 3 or 4.
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